Thursday, September 4, 2008

Easy potato soup (Vegan, gluten free, nut free, citrus free)

Ingredients (for 10 servings):
16 oz mini latkes or even shredded fresh potatos
8 cups of water
1 recipe vegan gravy
1 onion chopped
1 clove garlic - minced
1 tablespoon each dried basil and oregano and other seasonings to taste
How to prepare the potato soup:
Spray nonstick pan w/Pam and saute onion and garlic. Add hashbrowns & cook till tender.
Transfer to large stock pan.
Add watger and gravy and mix
Bring to a boil and simmer for 30 minutes.

1/2 cup vegetable oil
1/3 cup chopped onion
5 cloves garlic, minced
1/2 cup gluten free flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups water
1/2 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

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