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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This was nice straight from Vegan Vittles , but I've tweaked it to make this creamy, light-green soup truly irresistable. My whole family (little bro included!) enjoys this in fall or winter weather. Ingredients:
3 potatoes, chopped (medium-smallish sized ones, peel only if desired- you really don't need to) |
2 cups water or 2 cups vegetable stock |
1 medium onion, chopped |
4 cups broccoli, cut into florets, including some stem (or 2 cups each broccoli and cauliflower) |
2 teaspoons dried tarragon leaves |
1 1/2 cups soymilk (low-fat works well) |
1 1/2 tablespoons almond butter |
1 tablespoon tahini |
1 1/2 tablespoons dijon mustard |
1/2 cup water or 1/2 cup vegetable stock |
1/4 teaspoon sea salt |
1/4-1/2 teaspoon white pepper |
Directions:
1. In a medium pot, combine the potatoes, water or stock, onion , tarragon and broccoli. (Note: If using frozen broccoli, wait 5-10 minutes before adding it.) Bring to a boil, then reduce to a simmer for 10-15 minutes, till the vegetables are tender.
2. Combine the milk, almond butter, tahini, mustard and stir together well. Set aside.
3. Transfer the vegetables, in batches, to a food processor and blend each batch with some of the milk mixture. Blend about 20-30 seconds, until smooth but still just chunky enough to be thick.
4. Return the soup to the pot. Pour that last 1/2 cup of liquid into the food processor to rinse it out into the pot. Stir in the salt and white pepper, to taste.
5. Reheat over medium-low, for five minutes or so. Serve with sandwiches, baked potatoes, or rolls with almond butter or margarine.
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