Ingredients list for soup base:
2 tablespoons of olive oil, 2 or 3 Walla Walla onions, 4 cups of carrots, 3 to 4 cloves of garlic, 2 cups of red potatoes, 32 ounces of vegetable broth, 6 to 8 cups of white beans
Ingredients list for cream sauce:
1/2 a package of extra firm silken tofu, 4 tablespoons of tofutti sour cream, 1/2 cup of nutritional yeast, 2 tablespoons of garlic powder, one-quarter to one-half teaspoon of liquid smoke, 1 cup of cashew nut milk, salt and pepper to taste
Ingredients list for garnish:
8 ounces of deribbed Tuscan kale
Instructions for preparing the soup base:
Presoak, sprout, and cook the white beans ahead of time.
Coarsely chop, mince, or individually food process all ingredients for the soup base. In olive oil, sauté the garlic first, then the onion, next add carrots, and add the red potato last. After sweating the veggies, add the vegetable stock and bring to a boil. Turn heat to low, and add the white beans. Simmer on low for one hour.
Instructions for preparing cream sauce:
While the soup base is simmering, add all the ingredients for the cream sauce into a high-speed blender and process. Then add to the soup base and continue to simmer.
Instructions for preparing to garnish:
Derib kale, coarsely chop, mince, or food process and add the kale to the soup only minutes prior to serving.
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