Recipe from Calum Harris The 20-Minute Vegan
Husband-Tested in Alice’s Kitchen
Makes 4-6 servings
I thought this was delish! If you are fortunate enough to have access to an herb garden, you must make this soup. The herbs, along with fresh spinach and frozen peas, make this soup a vibrant green. Potatoes make the soup creamy and hearty. Nice enough for company!
Ingredients:
2 large Yukon Gold potatoes, peeled and chopped into small cubes
6 scallions, thickly sliced
4 large garlic cloves, peeled and sliced
Olive oil, avocado oil or sun-dried tomato oil (enough for sautéing the veggies)
6 cups vegetable broth (I used water and No-Chicken Better-Than-Bouillon.)
Large bunch of fresh mint, remove the leaves from the stems
2 cups frozen peas
Large bunch of baby spinach
Large bunch of fresh basil, remove the leaves from the stems
Large bunch of fresh parsley, trim off any tough stems (I didn’t have parsley and so I used chives instead. If using chives, give them a rough chop.)
Kosher salt, to taste
Freshly ground black pepper, to taste
6 scallions, thickly sliced
4 large garlic cloves, peeled and sliced
Olive oil, avocado oil or sun-dried tomato oil (enough for sautéing the veggies)
6 cups vegetable broth (I used water and No-Chicken Better-Than-Bouillon.)
Large bunch of fresh mint, remove the leaves from the stems
2 cups frozen peas
Large bunch of baby spinach
Large bunch of fresh basil, remove the leaves from the stems
Large bunch of fresh parsley, trim off any tough stems (I didn’t have parsley and so I used chives instead. If using chives, give them a rough chop.)
Kosher salt, to taste
Freshly ground black pepper, to taste
To Serve: (optional)
½ lemon, wedges
Drizzle of chili oil
Sourdough Toast
Vegan Parmesan Cheese, grated
½ lemon, wedges
Drizzle of chili oil
Sourdough Toast
Vegan Parmesan Cheese, grated
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| Here are the ingredients all ready to go. This soup takes about 30 minutes, start to finish. |
Heat a soup pot to medium-high. Add enough oil to coat the bottom of the pot. Add the potatoes, scallions and garlic slices to the pot and sprinkle them with salt and pepper. Saute them for a few minutes, just until the scallions soften.
Pour in 5 cups of the broth. Bring to a boil. Turn down the heat and simmer for about 10 minutes or until the potatoes are tender.
Add the frozen peas and spinach. Cook just until the peas are tender and the spinach is wilted and bright green.
Add the fresh herbs.
Using a stick blender (or high speed blender) blend the soup until it is smooth or of a texture you prefer. Add the extra 1 cup broth to loosen if the soup is too thick for your liking.
When serving, top off the soup with a final seasoning of salt and pepper and a squeeze of lemon juice. You can also spice it up a bit with a little drizzle of chili oil. Vegan Parmesan cheese is a nice touch as well. Serve with toasted sourdough, if desired.
Pour in 5 cups of the broth. Bring to a boil. Turn down the heat and simmer for about 10 minutes or until the potatoes are tender.
Add the frozen peas and spinach. Cook just until the peas are tender and the spinach is wilted and bright green.
Add the fresh herbs.
Using a stick blender (or high speed blender) blend the soup until it is smooth or of a texture you prefer. Add the extra 1 cup broth to loosen if the soup is too thick for your liking.
When serving, top off the soup with a final seasoning of salt and pepper and a squeeze of lemon juice. You can also spice it up a bit with a little drizzle of chili oil. Vegan Parmesan cheese is a nice touch as well. Serve with toasted sourdough, if desired.
1 comment:
I made this soup today and it was delish! I used kale instead of baby spinach so the color was not as bright. I added some jalapenos too.
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