Friday, May 3, 2013

Vegan Potato Soup with Garlic Toast

Summer is getting close which means "soup" season is just about over. I had one box of vegetable broth left so I figured I would use it. I have been missing home lately and am ready to get back and be on the boat for a few weekends. Growing up my mom almost never cooked but one thing she did make was potato soup. She got the recipe from my Bumpa and carried it down for us. Obviously I can no longer enjoy her amazing soup so I decided to make one of my own. This is a great Sunday dinner starter or can even be served as a full meal. It is very filling so you really do not need much more to keep your self full. There is not a whole lot that goes into it! I did make some English Muffin garlic bread to go along with it. I finally did not burn it so I am adding it to my blog! So be careful because it is VERY easy to burn the muffins!!!

Makes: 4 bowls & 8 muffin pieces
Total Cook Time: 1 hour
Soup Ingredients
2 medium potatoes
6 medium red potatoes
4 cups vegetable broth
1/2 yellow onion
3 cloves garlic
1 tablespoon celery salt
1 cup almond milk
2 tablespoons nutritional yeast
1 tablespoon corn starch
1 tablespoon olive oil

Optional Toppings
1 red onion
4 green onions
daiya cheddar cheese
Tofuti Sour Cream

Garlic Toast Ingredients
4 Thomas's English Muffins
4-6 tablespoons vegan butter
2 tablespoons parsley (fresh or dried)
3-4 cloves garlic
garlic salt

Soup Directions
Dice your onion and garlic and place with olive oil into large pot. Let simmer until onions are soft. 

While the onions are cooking peel and cut your potatoes into medium sized squares. Add them into pot with onions and garlic.

In large pot cover potatoes with the 4 cups of vegetable broth. Bring to a boil and cover. Let simmer for about 30 minutes or until the potatoes are soft. Do not over cook them to the point that they become a mashed potato but do not undercook them so they are hard to eat.

Let the coup cool down a little as you will be placing some of the mixture into a food processor. Once this happens using a slit spoon remove about half of the potatoes, onions and garlic and place in food processor. You do not want much of the broth for this part. Add 1/2 cup almond milk and mix until it forms a smooth mixture.

Add mixture back into pot. Turn back onto medium heat and add remaining almond milk. Also add the nutritional yeast, celery salt and salt and pepper to taste. Bring back to a boil.

Once soup is boiling add corn starch according to directions on back of package. Once the soup begins to thicken place on low heat until ready to serve. Add salt and pepper to taste.

***If you are going to add red onions to the top of the soup you will want to cut it into thin slices and then carmalize it with some oil in a small pan, this will take about 5 minutes***

Place soup into 4 bowl and add whatever toppings you desire. Make sure to serve it hot!!!!!

Garlic Toast Directions
Preheat Oven to 400 degrees

Cut your muffins in half and place on no stick cooking tray.

In a bowl combine butter, garlic, parsley and garlic salt and place in microwave for about 30 seconds or until butter is melted.

Using a spoon spread butter mixture evenly on top of each muffin half. 

Place in oven for about 5 minutes or until it starts to brown! S

Serve hot :)