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"Cream" of Potato Soup

 

Ingredients
1 med   Onion, chopped

1 cup    Celery, diced

2 lg       Garlic cloves, minced

1 T       Olive oil

8 cup    Red potatoes, cubed

2 T       Nutritional yeast flakes

2 tsp     Chicken-style seasoning   
            (McKay"s®)

2 tsp     Salt

 1 tsp     Onion salt

1/2tsp   Garlic and herb seasoning

8 cups   Water

1/2 cup  Raw cashews, rinsed

1/3 cup  White flour, unbleached

1 cup     Water

1 stem   Green onion, minced

1/4 cup  Fresh parsley, minced

Directions
Sauté onions, celery and garlic in olive oil until tender.  (May also sauté vegetables in water if preferred.)  Add potatoes and spices with enough water to cover, about 8 cups, and simmer until potatoes are soft.  In a blender, process cashews and flour with water (1 cup) until completely smooth and creamy.  (Add up to 1 T more flour for thicker soup.)  Stir cashew "cream" into soup and simmer until thickened.  Garnish with green onion and fresh parsley as desired.

Variation:  Add 2 cups frozen green peoas to soup just before adding cashew cream and flour mixture.  Avoid over cooking peas;  they should remain bright green in color.

 

 


 

Recipe reprinted with permission from:
Tastefully Vegan, Creative Vegetarian Cooking by Gerard and Kathryn McLane, 2001
To purchase cook book:  Price list & order form

The goal is to present healthful whole plant based recipes free of cholesterol and animal fat, and made of primarily unrefined, readily available foods.  (c) 2003 LifeLong Health. All rights reserved.
 

 

 
 
 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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