3 c Yukon gold potatoes
1 can white beans, drained and rinsed
½ c raw almonds, peeled and pre-soaked
2 c vegetable broth
¼- 1/3 c Nutritional Yeast
1 tbsp olive oil (and grapeseed/canola oil)
1 shallot, minced
1 cup leek, thinly sliced
1 tbsp white wine vinegar
1/8 tsp black pepper
1-3 tsp salt
½ tsp garlic, minced
Dash chili powder
(Optional vegan sausage, sliced)
Garnish with chives
-Soak your raw almonds in hot salted water. You can actually do this in an hour, but your almonds will blend a bit creamier if you soak overnight.
-For your roasted potato garnish, heat oven to 400 degrees and dice your mini potatoes. Toss in a high heat oil, like grapeseed or canola oil, salt and nutritional yeast. Place on a parchment paper or foil covering a baking sheet and roast for 20 minutes or until tender and crispy. Remove from oven and set aside.
-While your potatoes are roasting, work on prepping the almonds. Drain and rinse your soaked almonds and soak them in the hottest water your tap can pour. Let them soak for a few minutes and watch as the skins begin to loosen and some flake away. If your almond skins do not loosen at all you may need hotter water. Use boiling water if needed. To peel, simply drain almonds and start to squeeze them between your thumb and fingers and the almond should easily pop out of the skin.
-Peel your potato. Boil in how water on your stovetop until tender. Drain away water.
-The rest is easy! Add the boiled potato, beans, almonds, liquid and spices to a Vitamix or large food processor. Blend until smooth and creamy. Add more liquid if a thinner soup is desired. Season to taste.
-Quickly sauté your onion and savory bits seasoned vegan sausages in olive oil – or sub with chopped mushrooms or just use the onions on the stove, set aside for garnish.
-Pour soup as is or allow to simmer on the stove before serving.
*High Protein Dish that serves 4-5