Holiday Potato and Chestnut Soup with Roasted Garlic Serves 6-8

By blum099

Ingredients

• 3 tablespoons non-hydrogenated margarine (Earth Balance) 1⁄4 cup un-bleached all-purpose organic flour
• 1 teaspoon sea salt
• 1 ⁄2 teaspoon finely ground pepper
• 1 medium onion, finely chopped 6-8 chestnuts, roughly chopped 1 stalk celery, finely chopped
• 1 carrot, finely chopped
• 2 organic russet potatoes, large dice
• 5 cloves roasted garlic, finely chopped
• 3 slices tempeh bacon (Lightlife brand preferred) 1 tablespoon nutritional yeast
• sea salt and pepper to taste
• 2 cup organic low-sodium vegetable broth
• 3 cups almond milk or soymilk
• 1 tablespoon lemon juice, plus zest of 1 lemon

Details

Servings 6

Preparation

Step 1

Directions:
Heat a large stock pot. Add margarine flour to create a roux. Once a paste has formed, add onion and chestnuts and sauté for approximately 2 minutes, slightly browned. Add celery, carrot, potato, roasted garlic, tempeh bacon, nutritional yeast, sea salt and pepper. Cook for 2 more minutes. Add vegetable broth or almond or soy milk.
Reduce the heat to a simmer and cook, partially covered for about 20 minutes, or until the potatoes are soft.
Blend a small portion of the soup with an immersion blender, or in a blender, with the middle section of the lid removed. If using a blender, place a dish towel over the top of the blender to prevent spillage. Season to taste with sea salt and pepper. Serve warm.
© Spork Foods, 2011