NOTE: I need to make a correction to the original post. My recipe modification DOES contain CORN in the form of Xantham Gum in the Vegan cheese. My apologies for this omission.
This recipe has to be some of the YUMMIEST soup I have ever eaten! For years, I missed eating a loaded potato soup, and I feel I’ve found something better. As yummy as the loaded potato soup, but without all the guilt, and FULL of greens! OMG! I’m drooling just thinking about it… What better way to begin this blog than with this soup.
The original recipe is taken from this website:
Thank you BHG for your yummy original inspiration. Feel free to check out their website for the original recipe.
My modified recipe is listed below…
2 medium organic red potatoes, chopped
1 cube of Rapunzel Pure Organic Vegetable Bouillon with Sea Salt & Herbs
14 oz filtered water
3 cups small organic broccoli florets (frozen is fine)
2 cups Tempt Brand Unsweetened Original Hemp Milk
3 tablespoons Bob’s Red Mill White Rice Flour
2 cups Daiya Vegan Cheese Substitute, Mozzarella style (8 oz.)
1 tsp Nutritional Yeast
1/4 tsp Smoked Paprika
2 cups organic curly kale
Sea Salt, to taste
1. In large saucepan combine potatoes, bouillon, and water. Bring to a boil and reduce heat to medium. Simmer, covered, 8 minutes. While potatoes are cooking, remove stems of the greens and chop them. Mash the potatoes slightly in the water. Add broccoli and hemp milk; bring just to simmering for an additional 1-2 minutes.
2. In medium bowl toss flour , nutritional yeast, and smoked paprika with vegan cheese; gradually add to soup, stirring cheese until melted.
3. Turn off the heat and add the greens to the soup. Season to taste with black pepper and sea salt. Allow the greens to wilt in the heat of the soup for 10 minutes. Divide among shallow serving bowls. Garnish with additional greens and a sprinkle of paprika if you like.
Makes: 4 servings
Cook time: 12 minutes
This recipe is Vegan, and from what I’ve been able to research, the cheese DOES contain CORN in the form of Xantham Gum.