Recipe by White Rose Child
This was nice straight from "Vegan Vittles", but I've tweaked it to make this creamy, light-green soup truly irresistable. My whole family (little bro included!) enjoys this in fall or winter weather.
Top Review by bilious_pigeon
Delicious! This made a really nice change from all the spicy soups my family usually eats. I used regular North American mustard instead of Dijon, since nobody at my place likes it, but we all loved the subtle almond flavor. Thanks!
- 3 potatoes, chopped (medium-smallish sized ones, peel only if desired- you really don't need to)
- 2 cups water or 2 cups vegetable stock
- 1 medium onion, chopped
- 4 cups broccoli, cut into florets, including some stem (or 2 cups each broccoli and cauliflower)
- 2 teaspoons dried tarragon leaves
- 1 1⁄2 cups soymilk (low-fat works well)
- 1 1⁄2 tablespoons almond butter
- 1 tablespoon tahini
- 1 1⁄2 tablespoons Dijon mustard
- 1⁄2 cup water or 1⁄2 cup vegetable stock
- 1⁄4 teaspoon sea salt
- 1⁄4-1⁄2 teaspoon white pepper
Directions See How It's Made
- In a medium pot, combine the potatoes, water or stock, onion , tarragon and broccoli. (Note: If using frozen broccoli, wait 5-10 minutes before adding it.) Bring to a boil, then reduce to a simmer for 10-15 minutes, till the vegetables are tender.
- Combine the milk, almond butter, tahini, mustard and stir together well. Set aside.
- Transfer the vegetables, in batches, to a food processor and blend each batch with some of the milk mixture. Blend about 20-30 seconds, until smooth but still just chunky enough to be thick.
- Return the soup to the pot. Pour that last 1/2 cup of liquid into the food processor to rinse it out into the pot. Stir in the salt and white pepper, to taste.
- Reheat over medium-low, for five minutes or so. Serve with sandwiches, baked potatoes, or rolls with almond butter or margarine.