Holy smokes, folks! It’s been a whole two months since my last post and a whole lot has happened since then! I’ve relocated to central NY, changed jobs, am raising an abandoned 1 month old kitten, and am temporarily living in a house with four other awesome vegans (hallelujah!). In just a few short weeks, I’ll have my own place and my own kitchen again. Woohoo! The recipes should surely abound then! But even that may be short lived as the west coast is calling my name, still, and the opportunity to answer has finally arrived. Warm weather means a whole different kind of eating, but at the moment the weather in the woods of NY is a little too frigid for my liking. Fall is in full bloom here and just a few days ago, we had some light snow. My heart sank. I detest that fluffy, cold white stuff and even more so now that I work outdoors. The only thing that redeems this weather is the promise of warm, hearty comfort food to come home to and this is a recipe that hits the spot!
There’s not a whole lot of complexity to this recipe. Beneath all the color, it’s a pretty basic potato soup–which is why I think it’s so great. If you want something easy to prepare, tasty, presentational, and filling then I think you’ll like this soup quite a bit. My very favorite thing about it–besides the simple, salty, starchy flavor and the big chunks of potatoes, cabbage, and beets in it–is of course, the vibrant color that comes from adding the beets and red cabbage to it. The beets also counteract the “soupy” flavor by adding just a hint of sweetness to the pot. If you want, you could peel the potatoes, but since it won’t affect the color of the soup, as it normally does in white potato soup, it’s really just an extra step you can avoid doing. See? I’m so thoughtful sometimes. I don’t want you to have to work too hard to enjoy delicious vegan food. And you shouldn’t have to so, what are you waiting for? Soup’s on!
(makes about 8 cups)
2 large russet potatoes, cleaned, peeled (optional), cubed
4 small beets, peeled, cubed
2 cups red cabbage, roughly chopped
1 tbsp extra virgin olive oil
1 cup onion, chopped
2 cloves garlic, minced
1 – 2 tbsp fresh rosemary, chopped
1 cup vegetable broth
1/2 tsp salt, or more to taste
ground black pepper, to taste
2 cups unsweetened almond milk (or other non-dairy milk)
2 tbsp nutritional yeast
fresh chives, to serve (optional)
In a large soup pot, boil the potatoes, beets, and cabbage in about 8 cups of water until soft, about 25-30 minutes. When done, drain and set aside. In a non-stick pan, saute the onion, garlic, and rosemary in the olive oil for about 2 minutes, stirring frequently. Add in 2/3 of the potato/veggie mixture and the vegetable broth, cover and simmer for 15-20 minutes. Remove from heat and pour into a blender along with the salt, pepper, milk, and nutritional yeast. Blend until smooth. Pour back into the soup pot along with the remaining third of the potato/veggie mix and heat until warmed throughout. Serve with a sprinkling of chives on top and some warm sourdough bread. Enjoy!