Wednesday, October 28, 2015

Super Potato Soup with Kale and Beans, Plant-based no added fat or PBNAF

(This is what we are having for dinner on this rainy evening, how about you?)

Plant-based Potato Soup

Potato soup for dinner.  It has always been one of my favorite meals, even back when we were meat-eaters.  I didn't have to adjust the recipe much to make it heart healthy and dairy free, but now I have expanded my traditional potato soup recipe to include kale and beans.  Now it is super potato soup.  Listen to "Potato Chips" by Slim Gaillard. (I found it on an album of kid's music.  It's great!)

Traditional Potato Soup, Rebecca's Favorite:

3 cups russet potatoes peeled and diced
2 cups unpeeled baby red, white and blue potatoes
4 cups water
2 teaspoons "Better Than Bouillon No Chicken Base"
1 teaspoon Bragg 24 Herb seasoning
3 tablespoons nutritional yeast
1-2 cups non-dairy milk (depending on how thin you like your soup)
1/2 teaspoon white pepper

2 tsp miso paste (to be added at finish after soup is removed from heat)
1/4 cup Tofutti non-dairy sour cream (optional)

Boil potatoes in water for 10 minutes or until tender, pour off all but one cup of the water.  Add all other ingredients except miso and sour cream.  Slightly mash the potatoes, leaving some whole pieces.  Allow to thicken over low heat for another 10 minutes.
Remove from heat and stir in miso and non-dairy sour cream.  Sprinkle with more herb seasonings.
Serve with whole grain toasted bread for dipping.  Yum.

Now, to turn this into Super Potato Soup with Kale and Beans:

Add after potatoes are tender:
1 cup diced celery
1/2 cup diced carrots
6 cups fresh kale with thick leaf veins removed added 4 minutes before end of cooking.
1 can beans--whatever your favorite is (white kidney beans are a great choice)  4 minutes before end of cooking
1/4 cup fresh parsley added at end of cooking (this knocks it right out of the ballpark).

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