It was cold.
I sat on my exercise ball and studied bio until my eyes crossed.
I wanted soup.
And cornbread. We’ve been over this…. soup is just an excuse for carby sides. With BUTTER. Because, I ask you… what is better than butter?!
Anyway. I digress.
Soup. There’s a quick potato soup that I’m fond of. It happens to be vegan, comes together faster than you can say boomshakalaka! and is obviously also delicious. This is rather the route I was attempting to go tonight, except I kind of got maybe not even a third into the recipe before I realized I actually didn’t have half the ingredients I was supposed to. Whooops. Planning fail.
So I made soup anyway. Kind of jankily. With the butt ends of things found in the fridge, and minimal ingredients. And it was (emphasis on the past tense here) delicious. And… it’s GREEN! Obviously I love it. Green things rock.
I also decided to put sprouted quinoa flour in my cornbread. A wise decision and one I’m sure I’ll be repeating… and homg BUTTER! ON my cornbread. Obviously a decision that I a) never regret and b) why would you ever regret butter?!
So here you go! A nice, fridge-scrounging Thursday night recipe when your brain is fogged and you think you have more groceries than you apparently actually do.
Boomshakalaka Potato Soup!
Recipe from… the depths of my grey matter. And my fridge. Serves 3 for dinner, with leftovers for one. Beyond excellent with cornbread, hellooooooo obviously you need an excuse for butter. I like this recipe best! But this time I replaced 1/2 c whole wheat flour with 1/2 c sprouted quinoa flour. Delicious.
- 6-7 yukon gold potatoes, peeled and chopped
- 1 sweet potato
- 5-6 stalks of celery, roughly chopped
- a good glug of olive oil
- 1/2 a clove garlic
- 2 c low-sodium veggie stock
- 4 c raw spinach
- heaping 1/4 c nutritional yeast
- salt and pepper, to taste
- optional: chopped cashews for a classy garnish
In a pot, bring some water to a boil, chuck in your chopped potatoes, and boil until they’re fork tender.
In a larger soup pot, heat olive oil over medium heat. Toss in garlic clove and celery, and sauté until the celery is soft. Add spinach, and cover the pot until everything gets wiltified. Once the potatoes are done, drain them, then add them to the pot with all the other veggie biz. Add stock, then puree with an immersion blender until smooth. Stir in nutritional yeast, salt and pepper (and any other seasonings you might like, this isn’t a recipe so much as a template..). Season to taste! Serve hot. Also delicious with some chopped cashews for a classy garnish.