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- 11 Oct 2012
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This is from my Sweet Bones recipe book. We only got the book when out came out in October last year. It sold out very quickly so we were very glad that we had pre-ordered it to collect it in store. The result is that we have a signed cookbook. One of several over the years. The advantage of purchasing the cookbook in the cafe when you see it.
The recipe serves a lot. It says 6. looking at the amount of potatoes, is reckon it serves a few more than that. The theme of the soup seems to be a jacket potato and cheese veganised and obviously made into a soup. We're gong away soon, so this sort of soup appeals to me. It had few very fresh ingredients in it and the sort of veg you end up left with just before a holiday. (OK, maybe you don't end up with 2kg of potatoes but because I grow them, I usually do have that quantity and more available).
Ingredients
5 tbsp macadamia oil
1 large onion, diced
1 large carrot , chopped
3 cloves garlic, pressed
2kg (8-10 medium) potatoes, roughly chopped
2L water
2 vegetable stock cubes
¼ tsp smokey paprika
¾ tsp salt
¼ tsp pepper
½ cup nutritional yeast
¼ L soy milk
2 tbsp margarine
Method
The only thing I will say now, is that I plan to halve the quantity of soup because I only want 4 servings, not 8. Oh and the nutritional yeast I use is an American one which is a powder not flakes and so much nicer than any others I've come across.
The recipe serves a lot. It says 6. looking at the amount of potatoes, is reckon it serves a few more than that. The theme of the soup seems to be a jacket potato and cheese veganised and obviously made into a soup. We're gong away soon, so this sort of soup appeals to me. It had few very fresh ingredients in it and the sort of veg you end up left with just before a holiday. (OK, maybe you don't end up with 2kg of potatoes but because I grow them, I usually do have that quantity and more available).
Ingredients
5 tbsp macadamia oil
1 large onion, diced
1 large carrot , chopped
3 cloves garlic, pressed
2kg (8-10 medium) potatoes, roughly chopped
2L water
2 vegetable stock cubes
¼ tsp smokey paprika
¾ tsp salt
¼ tsp pepper
½ cup nutritional yeast
¼ L soy milk
2 tbsp margarine
Method
- In a large heavy bottomed pan, hear the oil. Add the onions and let them start to brown, roughly 5 minutes.
- Add the carrots and garlic and cook for another couple of minutes.
- Add the potatoes, water, stock, paprika, seasoning and nutritional yeast. Bring to the boil and simmer for 10 minutes until the potatoes are staring to fall apart.
- Allow to cool before adding the soya milk and dairy free margarine, then blend with either a stick blender or liquidiser until smooth. Reheat as needed and serve.
The only thing I will say now, is that I plan to halve the quantity of soup because I only want 4 servings, not 8. Oh and the nutritional yeast I use is an American one which is a powder not flakes and so much nicer than any others I've come across.
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