A very quick and hearty soup suitable for low fat, non-diary, Vegan, and Vegetarian diets.
Serves 4-6
1-2 TBS. Olive Oil
3 Yukon Gold Potatoes
1 Sweet Onion
1-2 TBS Tuscan Salt Blend- a mix of coarse salt, Italian herbs, and lemon peel.
1 TBS Soy Sauce
2 Cups Unsweetened Silk Soy Milk
1 Ear Fresh Sweet Corn
1 Ripe Avocado, halved and sliced
A handful of sunflower sprouts per serving
Slice unpeeled potatoes and onions into ¼ inch slices. Heat olive in pan and add onions to the medium-size heavy bottom pot. Sauté on a fairly high heat until softened. Add potato slices and stir. Cover for 30 minutes on a very, very low heat. Remove from heat and add soy sauce, soymilk and Tuscan Salt Blend* and water and stir, loosening any brown residue from bottom of pot. Puree with traditional or immersion blender until smooth and more Tuscan Salt Blend or just salt/ pepper to taste. While soup is still warm, cut kernels of raw corn off the cob, add and cover until corn is softened.
Serve room temperature with a garnish of avocado slices and sunflower sprouts.
*Available at the Pasta Shop—www.pastashop.com
Mashed, fried, baked, roasted or pureed, potatoes remain one of my all time favorite comfort foods. I created this recipe on my way to a friend’s Julia’s house for an impromtu dinner one Friday when we working on my cooking demo, which will soon to be added to my website. It’s great as a starter or as a meal in a bowl with a slice of hearty sourdough bread. The creamy texture of yukon gold’s are a key to it’s success, as well as the addition of the Tuscan Salt Blend which I recently discovered at my local gourmet food shop in the aisle showcasing natural salts from around the world. This particular mixture features loads of rosemary, chili and lemon peel, as well as a coarsely ground and very full-flavored salt. Since I tend to like my food on the saltier side, I like not one but two tablespoons in my pot. The addition of the fresh corn kernels adds sweetness and textural detail. The two garnishes add visual interest as well as balance- the richness of the avocado slices mollifies the salt and spice, the sunflower sprouts adding freshness and a slightly bitter bit of “crunch.” Enjoy!
