The day started off well, good, and vegan until I realized I had bacon in the refrigerator.
Thats sometimes how it goes for me
The day started off all jazzy hands and exercise-y until I realized that Id rather eat scones than go to spin class.
The day started off super bold and fashion-forward until I realized that I just looked totally bonkers.
The day started off with totally haphazard but hot bedhead and ended in totally haphazard and awful bedhead.
The day started off early and productive, until I remembered I have 6 episodes of Say Yes to the Dress on my television. Keep in mind that I think this is a particularly low point in my television viewing habits.
I suppose that some days, things just turn into other (totally unproductive) things especially when bacon is involved.
Oh bacon. How you ruin vegan things.
Lets get started! Russet potatoes meet fresh leeks. Leeks are related to onions.
These two get sliced and diced, coated in olive oil and roasted until golden brown and tender through. Lets throw in some garlic too. For fun!
I like to roast vegetables before they dive into soup broth. I think it deepens the flavor of the soup and totally makes the house smell great.
Roasted vegetables are combined with vegeta! ble brot h, and loads of fresh thyme.
It doesnt take long for these two to marry. Its a short and meaningful courtship.
Oooh! Cashews too!
I love to soak raw cashews in water for an hour, drain them, and then blend them smooth with chunky soup.
Cashews add such a lovely vegan creaminess to the soup. Its like milk without being milk.
Cashews are the secret to this Vegan Cream of Mushroom Soup. This soup is exactly 49 times more awesome that you might first think.
For a totally not vegan option, I top the creamy blended soup with some leftover roasted potatoes, crispy chopped bacon, and fresh chopped chives and parsley.
If only bacon could be vegan we wouldnt have an issue at all.
Serve soup with Parmesan Herb Cheese Straws.
Want a peek at my week?
I took these new Sam Edelman shoes out for a spin. Im moderately obsessed.
I ! got a be autiful book in the mail. Rees book is all up in your face for pre-order!
I love this shot of my man shooting video of waves as a surfer approaches.
California living.
I made time for an afternoon bike ride with a friend. Way up a hill, and way down a hill. Juice and sidewalk sitting as a reward.
(Vegan) Cream of Potato Soup
makes 8 small servings
For the Soup:
about 9-10 cups peeled and diced russet potatoes (youll use about 1 heaping cup of roasted potato mixture for the topping)
about 2 cups thick sliced leeks (from whites to greens)
1 small yellow onion, sliced
3 cloves garlic, sliced
olive oil, salt, and pepper
6-7 cups vegetable broth
2 tablespoons chopped fresh thyme
1/2 cup raw cashews, soaked in water for 1 hour then drained
olive oil, salt, and pepper to taste
For the topping:
1 heaping cup roasted potatoes mixture
1/2 cup chopped crispy bacon, from 2 slices of bacon
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
pinch of salt and pepper
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Add potatoes, leeks, sliced oni! on, and garlic to the pan. Drizzle generously with olive oil, salt, and pepper. Toss together with your hands until well coated. Place in the oven and roast until potatoes are easily pierced with a fork and golden brown, about 40 minutes.
While the vegetable roast, heat vegetable broth in a large pot. When vegetables have cooked through, remove from the oven and carefully spoon into the hot vegetable broth. Add fresh thyme and stir. Allow to simmer for 10 minutes. Remove from heat and add soaked and drained cashews.
Place about 1/3 of the hot soup mixture in a blender. With the blender lid slightly ajar, and a towel placed over it, carefully blend the soup. Place blended soup in a clean pot and blend the remaining soup. You may want to add more vegetable broth or water to adjust the consistency of the soup. Blended potatoes can get a little gummy in texture.
Add salt, pepper, and olive oil to taste. You may want to add more fresh thyme as well.
When serving, top soup with roasted potato mixture, bacon, and fresh herbs. Serve hot.
Soup will last, in an airtight container in the refrigerator, for up to 5 days.
No comments:
Post a Comment