OK, this is kinda cheating- I made this soup on Monday. But we ate leftovers all day and are about to head out for some brick oven (vegan) pizza and olives... Will hopefully be back to cooking tomorrow after work!Cookbook: Vegan Soul Kitchen
Author: Bryant Terry
Result: An easy, quick(ish) and comforting soup. I love that you make a fresh rosemary infused olive oil first, and then use it to saute your onion and garlic and finish your soup. Homemade veggie stock gave this extra flavor, and cumin gave it an interesting kick you won't find in traditional potato soup. The recipe says to put the soup in the blender in the end and then put it through a strainer or something, but I used my immersion blender and it turned out just fine. All in all the soup still isn't as great as the one my Mom makes (that's a pretty high standard though), but I will definitely be making it again.
I couldn't decide if I wanted to serve the soup with bread or a salad, so I made a salad pizza. Great combo!!!
Definitely a great combo! This book is getting some great coverage this mofo - that soup looks delicious and I'm loving the rosemary oil.
ReplyDeleteIt's a great book, lots of good ideas. I think I may just make the rosemary oil on its own at some point and serve it with some crusty bread- yum!
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