Another day of chilly rain around here, although you won't here any complaints from me. Anything is better than the 90s right now. The weather actually feels pretty autumnal, and I'm enjoying the slight change in the color of the leaves. The anticipation is building for a full array of yellows, reds and oranges in the next few weeks.
To celebrate our meteorological changes, I decided to make potato soup and chapatti for dinner. The chapatti recipe I used came from Baking Bread with Children. (If you haven't figured it out, I love this book...go buy it already!) The soup was born of the ingredients I happened to have on hand and what I thought might make a good potato soup. It really came together nicely and was even more delicious with a bit of nutritional yeast sprinkled on top after serving.
Potato (and hidden veggies) Soup
3 lbs of potatoes, scrubbed, peeled and diced
4 carrots, diced
1 red pepper, diced
1 medium onion, diced
2 summer squash, sliced
3 tbsp olive oil
4 cups veggie broth
3 cups water
1 cup milk
2 tbsp butter
1/4 cup flour (I used spelt)
1/4 cup heavy cream
1 tbsp spicy brown mustard
2 tsp liquid aminos
salt & pepper to taste
Saute carrots, onion, pepper and squash in 2 tbsp olive oil until moderately soft. Blend until smooth, then set aside. Boil potatoes in remaining olive oil, veggie broth and water in a dutch oven or stock pot until potatoes are soft. Mash some, leaving chunks but not huge pieces of potato. While potatoes are cooking, heat butter in sauce pan over medium heat. When butter is melted, add flour and stir until bubbly and smooth. Stir in milk, cream, mustard, liquid aminos and stir occasionally until mixture bubbles and becomes uniform and smooth. Pour blended veggies into potatoes and then pour sauce into soup and stir until evenly mixed. Serve with fresh bread.
This sounds really good Joy, I look forward to trying your recipe! We are big soup and bread eaters on these recent cooler evenings. I noticed a nice shift in the colors around our home today, the yellow leaf in your banner is so pretty!ReplyDelete
Yum! This is really similar to the Squash-carrot soup we make (found on Soulemama via Gourmet), minus the cream. Yum, yum-- even JH eats third healpings. Perfect for this weather!ReplyDelete
We are having the perfect weather for soup and this sounds yummy! Thanks for sharing.ReplyDelete
I am seriously hoping you will consider adopting me as a food charity case. everything you make I drool over. esp since I have become "an involuntary vegetarian". :)ReplyDelete
I LOVE chapatti and have such fond memories of some boat hitch hiking girls we picked up in the Bahamas who used to make it for us all the time. Ok, now I'm hungry.
Yum! Looking forward to trying this one out. We celebrated the evening chill last night with another one of your recipes -- Southwestern Pumpkin and White Bean Soup. One of our fall favorites!ReplyDelete
Your soup sounds yummy!ReplyDelete
that sounds great!ReplyDelete
Sounds awesome, perfect for this season. I have an award for you over at my blog.ReplyDelete
A beautiful, yummy & colourful way to celebrate your Autumn day, Katie xReplyDelete