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Two soups! Because it's soup weather, natch. (Potatoes, sweet potatoes, stock, garlic, and sunflower oil are local and/or from the CSA. Other stuff not so much, because it's January. ;))
Sweet Potato spinach soup, adapted from Quick Fix Vegan
3-4 sweet potatoes
1 onion, chopped
2-3 garlic cloves, chopped fine
sunflower oil for sauteeing
1" or so piece of ginger root, chopped very fine
1 qt stock
1 14oz can diced tomatoes
1 14oz can coconut milk
1/2 tsp-ish coriander
2 tbls. or so of tamari
a bunch of fresh spinach, chopped (4 cups, I think? Or so?)
salt and pepper to taste
Sautee the onion, garlic, and diced sweet potatoes in the oil for a few minutes, then add the garlic and ginger and cook a few minutes more, stirring often. Add the stock (and additional liquid sufficient to cover the potatoes) and boil 15-20 minutes or until the sweet potatoes are done. Add tomatoes, lower heat, simmer a couple more minutes. Then turn off heat and blend as desired (I immersion blended some, while leaving plenty of chunks, just to bring everything together and make it a bit creamier.) Add coconut milk and spinach, stir until the spinach is wilted. Season to taste!
This hit the particular spot that I was looking for: warming and colorful. It's not something I'd make all the time, but I'd definitely do it again.
I more or less followed this recipe from our CSA email:
Potato Cilantro Soup
2 TB olive oil or butter
2 medium onions, finely chopped (or 2 leeks)
4 garlic cloves, finely chopped
1 quart chicken broth (or vegetable broth)
2 medium potatoes, peeled and coarsely chopped
salt and pepper
1 pinch red pepper flakes
2/3 cup fresh cilantro, finely chopped
lime juice
Saute onion and garlic slowly until tender. Add the broth, potatoes. Cook til the potatoes are tender about half an hour. Add most of the cilantro leaving a few tablespoons for garnish. Use an immersion blender or food processor to puree. Serve hot or cold, and garnish with the remaining fresh cilantro. Add a squeeze of fresh lime juice before serving.
Optional: add 1 diced, seeded jalepeno pepper along with the broth and potatoes. Add up to 1/4 cup of cream to soup just before serving. Add a couple chopped scallions to the soup after pureeing.
I left out the spicy stuff for Sophie, but she doesn't actually like potato soups anyway...so in the future, I'd use at least the red pepper flakes and possibly the jalepeno too. It was good like this too, though, and I'd totally make it again.
Sweet Potato spinach soup, adapted from Quick Fix Vegan
3-4 sweet potatoes
1 onion, chopped
2-3 garlic cloves, chopped fine
sunflower oil for sauteeing
1" or so piece of ginger root, chopped very fine
1 qt stock
1 14oz can diced tomatoes
1 14oz can coconut milk
1/2 tsp-ish coriander
2 tbls. or so of tamari
a bunch of fresh spinach, chopped (4 cups, I think? Or so?)
salt and pepper to taste
Sautee the onion, garlic, and diced sweet potatoes in the oil for a few minutes, then add the garlic and ginger and cook a few minutes more, stirring often. Add the stock (and additional liquid sufficient to cover the potatoes) and boil 15-20 minutes or until the sweet potatoes are done. Add tomatoes, lower heat, simmer a couple more minutes. Then turn off heat and blend as desired (I immersion blended some, while leaving plenty of chunks, just to bring everything together and make it a bit creamier.) Add coconut milk and spinach, stir until the spinach is wilted. Season to taste!
This hit the particular spot that I was looking for: warming and colorful. It's not something I'd make all the time, but I'd definitely do it again.
I more or less followed this recipe from our CSA email:
Potato Cilantro Soup
2 TB olive oil or butter
2 medium onions, finely chopped (or 2 leeks)
4 garlic cloves, finely chopped
1 quart chicken broth (or vegetable broth)
2 medium potatoes, peeled and coarsely chopped
salt and pepper
1 pinch red pepper flakes
2/3 cup fresh cilantro, finely chopped
lime juice
Saute onion and garlic slowly until tender. Add the broth, potatoes. Cook til the potatoes are tender about half an hour. Add most of the cilantro leaving a few tablespoons for garnish. Use an immersion blender or food processor to puree. Serve hot or cold, and garnish with the remaining fresh cilantro. Add a squeeze of fresh lime juice before serving.
Optional: add 1 diced, seeded jalepeno pepper along with the broth and potatoes. Add up to 1/4 cup of cream to soup just before serving. Add a couple chopped scallions to the soup after pureeing.
I left out the spicy stuff for Sophie, but she doesn't actually like potato soups anyway...so in the future, I'd use at least the red pepper flakes and possibly the jalepeno too. It was good like this too, though, and I'd totally make it again.
