I saw this recipe on Lunch Box Bunch and it looked delicious. Potatoes are a staple around our house and with these snowy days, it foot the bill nicely. I made some changes to it so this is an adaptation of the original. Absolutely delicious and full of flavor—a keeper for sure. It was very simple to throw together as well and dinner was ready in less than an hour. Makes about 7-8 cups.
INGREDIENTS:
Soup:
1/2 C almonds, blanched (boil in water for 1-2 minutes, drain, rinse and remove and discard skins)
3 C vegetable broth
2-3 large (4 C) russet potatoes, peeled and diced
1/3 C nutritional yeast
1/4 tsp black pepper
1 tsp salt
1/2 tsp garlic powder
2-3 dashes cayenne
Fresh chives, chopped
Garnish:
2 russet potatoes (2 C), diced peeling them is optional
1/2 C nutritional yeast
2-3 Tbs olive oil + 1 Tbs for sauteing
Salt and pepper, to taste
1/2 C onion, chopped
5-6 slices veggie bacon
4 green onions (white and green parts), sliced
DIRECTIONS:
Begin by making the garnish. Preheat oven to 400. In a medium bowl, combine the potatoes, nutritional yeast, olive oil, salt, and pepper.
Layer the potatoes on a greased baking sheet. Roast for 20-25 minutes, but check often. Roast until tender. Remove from oven and set aside.
Meanwhile, boil the four cups of potatoes until tender. And while those cook . . . saute the onions and veggie bacon in 1 tablespoon of olive oil. Set aside along with the green onions.
Using a blender or food processor, grind the almonds. Add the nutritional yeast, broth, pepper, salt, garlic, and cayenne. Once the potatoes are done, drain and add them to the blender. Puree 1-2 minutes, or until completely smooth. (You can add the broth little by little in case you want it thicker). Transfer back to pan (that you used to boil the potatoes in) and heat over low to medium heat; stir often until heated through. Top each serving with some potatoes, veg bacon/onion mix and green onions. (Some chopped chives would also be great.) Enjoy!
- Soup:
- ½ C almonds, blanched (boil in water for 1-2 minutes, drain, rinse and remove and discard skins)
- 3 C vegetable broth
- 2-3 large (4 C) russet potatoes, peeled and diced
- ⅓ C nutritional yeast
- ¼ tsp black pepper
- 1 tsp salt
- ½ tsp garlic powder
- 2-3 dashes cayenne
- Fresh chives, chopped
- Garnish:
- 2 russet potatoes (2 C), diced peeling them is optional
- ½ C nutritional yeast
- 2-3 Tbs olive oil + 1 Tbs for sauteing
- Salt and pepper, to taste
- ½ C onion, chopped
- 5-6 slices veggie bacon
- 4 green onions (white and green parts), sliced
- Begin by making the garnish. Preheat oven to 400.
- In a medium bowl, combine the potatoes, nutritional yeast, olive oil, salt, and pepper.
- Layer the potatoes on a greased baking sheet. Roast for 20-25 minutes, but check often. Roast until tender. Remove from oven and set aside.
- Meanwhile, boil the four cups of potatoes until tender. And while those cook . . . saute the onions and veggie bacon in 1 tablespoon of olive oil. Set aside along with the green onions.
- Using a blender or food processor, grind the almonds. Add the nutritional yeast, broth, pepper, salt, garlic, and cayenne.
- Once the potatoes are done, drain and add them to the blender. Puree 1-2 minutes, or until completely smooth. (You can add the broth little by little in case you want it thicker). Transfer back to pan (that you used to boil the potatoes in) and heat over low to medium heat; stir often until heated through.
- Top each serving with some potatoes, veg bacon/onion mix and green onions. (Some chopped chives would also be great.) Enjoy!
