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Golden Potato Soup with Roasted Garlic
Adapted from Vegetarian Soups for All Seasons,
by Nava Atlas (Amberwood Press, 2006).
This luscious potato soup is creamy without dairy,
sweetened with a hint of apple, and enriched with
Just add a salad and bread or muffins, and dinner is served.
1 large whole head of garlic, or 2 medium heads
1 tablespoon olive oil
1 cup finely chopped onion
6 to 7 medium Yukon Gold potatoes, peeled and diced
1 cup peeled and diced tender apple
(such as Cortland or Golden Delicious)
1/4 cup dry white wine
3 to 4 scallions, thinly sliced
One 6-ounce jar roasted red peppers, drained and cut
into 1/2-inch squares
1 to 1 1/2 cups rice milk or soy milk, as needed
1/2 cup Silk creamer or FF cream
Salt and freshly-ground black pepper, to taste
1. Preheat oven to 350F. Place whole garlic head on a
baking sheet and bake for 40 minutes.
2. Heat oil in a soup pot. Add onion and saute over
medium heat until golden.
Add potatoes, apple. wine, and just enough water to cover.
Bring to a rapid simmer, then lower the heat.
Cover and simmer gently for 25 to 30 minutes, or until the
potato is quite tender.
3. When the garlic is done, squeeze the soft pulp from the
cloves right into the soup and discard the skins.
Mash the potatoes in the pot with a potato masher until
the base is thick and chunky.
4. Add the scallions, roasted peppers, and enough rice milk
to give the soup a thick consistency.
Stir in the creamer and simmer gently for 5 minutes longer.
Season with salt and pepper.
Serves 6 to 8.
You may also substitute milk or soy milk for the rice milk,
and heavy cream, ff cream.
Copyright: Adapted from Vegetarian Soups for All Seasons,
by Nava Atlas (Amberwood Press, 2006). Copyright (c) 2006
by Nava Atlas. Reprinted by permission of the author.