Lets get down to it. Here is a recipe for a HEARTY and peculiar vegan soup that is crazy-delicious. Easily adaptable into an omnivorous dish. Accompanies virtually any other foods that compliment garlic. Potatoes, rice, pot roast, salads, you name it.
With the help of my good friend, Jenan, we produced a vegan wonder soup out from the recipe below so I could rejoice in culinary splendor with her and my other vegan friends: http://www.healthandlovepage.com/magical-healing-soup-recipe/
When I cannot get a hold of prime pasture-raised meat, I eat a vegetarian diet anyhow. Not a stretch for me.
Here is what you need for 3-4 servings:
- Blender of some kind, sharp knife, medium-large pot, stirring utensil, muffin tin and/or aluminum foil for garlic roasting.
- 5 heads of garlic
- 2 large onions
- 16oz veggie broth (or chicken stock would taste good)
- 4 T olive oil, approximately
- Salt and Pepper to taste, parsley or sprig of fresh thyme if you’re fancy like that
- 1c cashew sour cream (or the real sour cream if you prefer):
- 2/3 cup cashews
- 1tsp apple cider vinegar
- 1/3C water, approximately
With your favorite sharp kitchen knife, slice the tops off the heads of garlic. Place each head cut-side down in it’s own compartment of a muffin tin. Drizzle with olive oil and cover the muffin tin with aluminum foil. Roast at 400°F for at least 30min or until the garlic cloves are extremely mushy. Or roast the garlic however you like. I don’t care. That’s just how I did it. If they’re lightly browned, that is perfectly okay and will add more roasted garlic flavor to your soup. Once the cloves are mushy, remove from oven and allow to cool.
Meanwhile, dice the two onions and add to your pot. Add 2T olive oil and sauté until golden brown. Set aside.
Making the cashew sour cream:
Combine cashews, apple cider vinegar and water and blend until smooth. If you have a blender like a Vitamix or just as powerful, good for you! This will be a breeze. Otherwise, soak the cashews for an hour+ to aid in blending with food processors, immersion blenders or standard blenders.
Add cashew sour cream to the stock pot full of onions. Add broth. Add the roasted garlic cloves. Decant leftover oil from roasting the garlic into the pot as well. Let’s not waste!
Did you bother cleaning out your blender or food processor from the cashew sour cream? If you did, well that was silly. You will need to blend the soup again.
Blend the soup until creamy. Put blended soup back into the pot and warm up. Add pepper to taste. I did not add extra salt. The broth contributed enough salt. Garnish with crushed cashews, avocado, sour cream, olive oil bits of roasted garlic, thyme. Get artsy. Enjoy! This soup rocks!
Green Karen LLC 