Tuesday, March 29, 2011

Non-cream Cream of Potato Soup

Does the name give it away?  Even though it is spring break the kids have some fun filled day with friends planned so we still had our slow cooker Tuesday.  I had planned on it being a cooler day and having a super fatty comforting potato soup.  As it turned out the weather was beautiful and I really didn't feel like something as heavy as that.  So we had an almond milk potato soup.. and it was so good you would never know that it wasn't made with butter, milk, or cream.  The perfect vegan dish :)  I, of course, ruined that with some cheesy bread sticks but at least the soup was vegan.  Ha!  We also had a plain green salad with walnuts and sunflower seeds, one of the kids favourite side dishes.

Cream of Potato Soup

Olive Oil
1 chopped onion
1 chopped shallot
3 cloves minced garlic
6-7 coarsely chopped potatoes (skin on)
2 cubes vegetarian "chicken-style" bouillon
1 sprig rosemary
2 tbsp chopped fresh sage
 1/2 tsp celery salt
freshly ground pepper
1 cup almond milk

*Saute onion, shallot and garlic in olive oil until soft
*Pour into slow cooker along with potatoes, bouillon, rosemary, sage, s&p and enough water to cover
*Cook on low for 7-8 hours
*Add almond milk and blend using immersion blender

Cheesy Bread Sticks
2 cups whole wheat flour
1/4 cup wheat bran
1/8 cup ground flax
2 tbsp vital wheat gluten
1/2 tsp salt
1 cup warm water
2 1/4 tsp yeast
1 tbsp honey
1 tbsp olive oil
3 cloves minced garlic
fresh parsley and oregano
shredded cheddar cheese

*Combine flour, bran, flax, wheat gluten and salt in a large bowl
*Pour together water, yeast, honey and oil and let sit for 8-10 minutes
*Combine both mixtures, knead for 6-7 minutes, and let rest for 10 minutes
*Roll out into a rectangle, cover and let rise for 30 minutes
*Place on a baking sheet and brush with more olive oil, and spices
*Bake at 425 for 10 minutes
*Top with cheese and place under broiler for 2-3 minutes.
*Cut into strips and enjoy ;)

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