Creamy Potato, Broccoli and Green Onion soup

So, ever since I made the tomato soup on Wednesday, I had already decided I would try the potato leek soup recipe from the veganyumyum cook book. I slept thinking about it, talked about it all day on Thursday, so I wouldn't forget to pick up leeks at the market.

Well, they were out of leeks at the market. I had already left work a half hour after my shift, I wanted to get home and cook. I was already half way home, thanks to the wonderful new market on my way home. (Kin's farmer's market, its located in the dennigers & value village plaza on Queenston Rd in Stoney Creek. There is also one in the Burlington Mall. So affordable!! As in 4 bananas, bunch of broccoli and 7 green onion and my bill was $2.59.)

After wandering around the market looking for leeks, I realized I needed a back up plan for dinner. So I grabbed some green onions and a bunch of broccoli and I would improvise my soup recipe.

here is what it looked like when I was finished. It was so yummy, even my cats liked it.

So I do have to give a little credit to Lauren Ulm of VeganYumYum, because I wouldn't have been able to know what steps to follow in making a potato based soup. But here is the recipe as I've altered it from potato leek to Creamy Potato, Broccoli and Green Onion Soup. This make about 3 to 4 servings.

3 tbsps olive oil
3 cloves garlic, peeled and pressed
1 cup chopped green onion (about 6 or 7 onions)
1 - 2 cups of chopped broccoli (include some stock of the broccoli bunch as well)
1 pound potatoes, peeled and cubed
4 cups vegetable broth
1/2 tsp salt
1 bay leaf
1 - 2 cups of water (for blending)
2 tbsp nutritional yeast (optional, but will provide a boost of B12 and thiamine)
1 - 2 tsps of fresh black pepper

STEP 1: heat the oil in a soup pot and add the garlic. Saute for 1 minute and then add green onion. Stir well and cook for about 2 to 3 minutes.

STEP 2: Add the potatos, broccoli, broth along with the salt and the bay leaf. (make sure all the ingredients are covered in broth, if necessary add more water to cover). Boil, covered, until the potatoes are very tender and falling apart.

STEP 3: Blend the soup in a blender or food processor while it's still hot, in batches if necessary. Add nutritional yeast and extra water (if its too thick) and blend until its super smooth.

STEP 4: Season with the black pepper and garnish with some chopped green onion. Serve. Enjoy.:)

SOUP!!!

So a friend and client of mine let me borrow his cookbook "VeganYumYum" by Lauren Ulm. I saw a recipe for "Spicy tomato chickpea soup" and I knew I had to try it. I made this one Wednesday morning and it was sooooo simple. But most importantly, it is mighty tasty. I left out an ingredient that I didn't have, it didn't taste like it was missing anything. The recipe is available online at www.veganYumYum.com.
This was the oil, garlic, onion, cumin & tumeric...it would be where you added the mustard seeds that I left out.

This was how pretty it looks when I added the diced tomatoes and salt. Cook it for about 15 minutes..

Blendy & smooth...:)

Spinkle with black pepper to taste. yummy yummy taste...:) i suggest you try it for cheap & easy & healthy & tasty....

By the way, I'm writing this while making a new soup. Stay tuned. :)

Breakfast for Dinner

I love having breakfast for dinner...Always have. Whether it be eggs or pancakes. Ever since going vegan, I don't do it as often...but why? So Saturday night we had vegan breakfast burritos. Just use the normal tofu scramble recipe, or add some cayenne for spice. We used spicy refried beans from Eden Organics. And the Earth Island Vegan Gourmet Soy Nacho Cheese. I also love to add salsa and wrap it all in a whole grain wrap. SOOOO yummy.