Vegan MoFo Day 4: Creamy Yellow Potato Soup with Rosemary Oil and Crispy Rosemary

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!!!

Soul-ish Food

It's SUCH a good time to go to the farmer's market! I am trying to live it up, I know soon there will only be apples and potatoes for months... I built tonight's dinner around some collard greens I scored at the market this morning, and they were yummmmmmy.

I made some black eyed peas from scratch and added some onion, green pepper, and soy chorizo.

The cornbread recipe is here (I subbed agave nectar for the sugar).

The citrus collards with raisin redux recipe is here. I checked cookbook this is from, Vegan Soul Kitchen, out from the library a few months ago, I think I need to purchase it.