This luscious Love Soup recipe is an adaptation
of a mushroom-leek soup recipe in the cookbook called "Blue Moon Soup" by Gary Goss, with amazing illustrations by Jane Dyer. |
INGREDIENTS
2T vegan butter
1 small leek, chopped (1 to 1 1/2 cups)
1/4 C chopped chives
1/4 C sliced mushrooms (your faves, but do include fresh shitakes, if possible)
2 lg sweet potatoes, peeled and thinly sliced
1 T cooking sherry or dry white wine OR apple cider vinegar (added when soup has been removed from heat) (optional)
1 tsp curry powder
1/4 tsp Celtic sea salt
1/2 tsp pepper
2 C soy, rice or unsweetened nut milk.
INSTRUCTIONS:
1. Preheat oven to 400 degrees F
2. Melt the butter in a soup pot on medium heat.
3. Add the leek, chives, mushrooms, half of the sweet potatoes, the sherry if using, curry, salt, and pepper. Saute for 10 min, stirring with a wooden spoon.
4. Add the remaining sweet potatoes and 2 cups of water, and stir.
5. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
6. In blender, whirl up half the soup with the milk until thick and silky smooth.
7. Return the blended soup to the soup pot and stir.
8. Place soup crocks on a cookie sheet. Ladle soup into crocks, and garnish. Bake for 15 minutes, until lightly browned and bubbly.
[makes 4-6 servings]
**The original recipe includes a Mole Sauce (a chocolate sauce). If you are into all things chocolate and want to experience the Mole Sauce as part of this soup, you can find some recipes for simple Mole Sauce online and experiment.
♥♥Have a lovely evening!
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