Mashed Potato Soup

Mashed Potato Soup

Description:

The “comfort food” appeal of mashed potatoes and the home-style simplicity of parsnips, rutabaga, and kale make this delicious soup a Fall and Winter favorite. Serve with whole grain bread for a cozy lunch or dinner.

Ingredients:

2 large Yukon Gold potatoes
1 parsnip
1 carrot
1 rutabaga
½ lb brown Cremini mushrooms
1 yellow crookneck squash
1 bunch kale
1 cup frozen peas
2 stalks celery
1 small yellow onion
2 tbs olive oil
4 bay leaves
1 tbs dried marjoram
2-3 tbs powdered vegetarian soup base
Salt and Pepper
Butter and Milk (or margarine and rice milk as the vegan alternative)

Preparation:

Wash the vegetables

Mashed potatoes

Peel and dice potatoes.
Bring water to boil under a vegetable steamer.
Add diced potatoes and steam until soft.
Drain potatoes into a bowl and save the water for the soup.
Mash potatoes, add a pat of butter, 2 tbs of milk plus salt and pepper to taste.
Set aside.

Soup:

Add 8 cups of water to the water saved from the mashed potatoes and bring to a boil.
Peel and dice the rutabaga, parsnip, and carrots.
Dice 2 stalks of celery.
Put diced vegetables in the soup and simmer for 10-12 minutes over medium/high heat.

While Soup Simmers

Rinse 1 cup frozen peas in a colander to remove the ice.
Dice yellow squash, onion, and mushrooms.
Remove thick stems, and tear kale leaves into bite sized pieces.

Back to the Soup

Check soup after 10 minutes. The veggies should be starting to soften.
Add the bay leaves, soup base, marjoram, peas, and yellow squash.
Stir well and lower heat to medium. Soup should continue simmering at a low boil.

Sauté Veggies

Heat olive oil in a frying pan over medium heat.
Place the onion, mushrooms, and kale into frying pan and sauté for approximately 5 minutes.
Salt and pepper to taste.

Back to the Soup

Add frying pan contents to the soup.
Add the mashed potatoes.
Stir well.
Salt and pepper to taste.
If necessary, add water to thin soup to the desired consistency.
Let soup mix simmer for another 10 to 15 minutes, stirring occasionally.
Soup is ready when a knife will pass easily through the rutabaga and parsnips.

Garlic Spread

Cover garlic bulb (with at least 6 cloves) in aluminum foil and place in the oven at 350° for 30 minutes.
Remove garlic and let cool slightly.
Peel and squeeze garlic out of the skin. Mash into a creamy texture.
Mix 6 cloves of roasted garlic with 4 oz of Vegenaise.
Mix in dried parsley and paprika to taste.
Save any remaining garlic in the refrigerator for another meal.
Add the garlic spread to thick slices of multigrain bread or baguette.