I made soup and baguettes today. The soup looks prettier, though the baguettes were tasty. I sort of fake this soup recipe, so I am guessing on the amounts!
Ingredients 4 tbsp olive oil 1 medium onion 2 tsp minced garlic 1 tsp minced ginger 3 lbs of sweet potatoes, chopped 2 lbs of white potatoes, chopped 2 quarts of vegetable (or faux chicken) broth Curry powder Cumin Red pepper flakes Salt and pepper 1 large can of coconut milk
Process Add olive oil, onion, garlic, and ginger to your pressure cooker and sauté until onions are translucent. Add the potatoes, broth, and seasoning and put the lid on. Bring to high pressure and cook for 20 minutes, then allow to come back down. Use an immersion blender or other blender to blend soup, then add the coconut milk and allow to simmer for 10 more minutes. Serve with crusty bread!
We recently started using Imperfect Foods, which is great because it sends me vegetables and fruits that I didn’t plan to get, and then once I do, I think about what to make with them! Last night, it was this rich and delicious soup.
1/2 cup vegan butter
3 carrots, peeled and sliced
1 onion, diced
1 head cauliflower, broken up
2 bunches broccoli or broccolini, chopped
1/2 cup flour
1 qt veg broth
2 cups unsweetened non-dairy milk (I used soy)
1 bunch of kale, chopped roughly
1/3 cup nutritional yeast flakes
Salt and pepper to taste
Sauté onions and carrots in butter until carrots start to soften.
Add flour and stir until vegetables are coated and no lumps remain.
Add broth and milk and whisk or stir to be sure butter and flour are distributed.
Add cauliflower and broccoli and cook until tender.
Using an immersion blender (or regular blender with top vented), blend to desired level of smoothness.
Add kale, salt, and pepper and simmer until kale is tender.