Sunday, January 27, 2013
This recipe makes 6 servings.
1 tsp of vegan butter
1 small onion, chopped fine
6 medium potatoes, pealed and cut into small chunks
2 stalks of celery, chopped fine
1 clove of garlic, minced
1/4 cup flour
2 cup vegetable broth
2 cups soy milk
4 cups water
1 sprig of rosemary
1 sprig of sage
Salt and pepper, to taste
Heat the butter in a large pot over medium heat.
Once the butter melts, add the potatoes. Cook until softened slightly. You can add a little water if they stick to the pan too much.
Add the onions and celery. Cook until the onions are translucent and the celery has softened. The potatoes should be softer by now too.
Add the garlic and cook for a few minutes more.
Sprinkle in the flour and mix together well. Let the flour cook for a few minutes.
Pour in the vegetable broth, soy milk and water. Mix well.
Bring to a boil, then reduce to a simmer.
Take a potato masher and mash up the potatoes, while leaving some chunks for texture. The soup with thicken slightly as you do this.
Add the sage and rosemary sprigs.
Cook for 1-2 hours, until desired thickness is reached.
Remove the sprigs, some of the leaves will have fallen off.
Season with salt and pepper to taste.
I garnished with parsley.
Creamy, soothing and delicious!