Hi, folks! I have been working on some veggie recipes over the last couple of years (that's when I began to write them down, anyway!)--with the hopes of someday publishing my own cookbook. i would be honored if a few of you who try what I post would critique them for me and give me some feedback!
All of my friends and family love what I cook; but I want to know what strangers think, too! All of my recipes are vegetarian; and those that may list dairy products are quite compatible with alternative ingredients--I prefer to use the alternatives myself.
Anyway; here's the first of the many I plan to post. I hope you enjoy it!
Melissa's Tangy "Cream" of Potato Soup
8 medium potatoes, scrubbed (not peeled); cut into 1" chunks
1 cup baby carrots, chopped
1 medium white onion, chopped
10-12 cloves of garlic, minced
2 cups plain soymilk
1/3 cup margarine
1/2 TBSP dill seed
1 TBSP balsamic vinegar
salt and pepper, to taste
1) In a large pot, boil the potatoes with 1 tsp of salt.
2) Add the chopped carrots after about 5 minutes.
3) In a small saucepan on the side, saute the garlic and
onions until they are soft and slightly browned. Remove
from heat, and set aside.
4) Once the potatoes begin to break down, drain the
majority of the water into the sink. Make sure to leave
at least enough liquid to cover the potatoes and carrots
(about 4 or 5 cups).
5) Add the garlic, onions, soy milk, margarine, and dill
seed. Using a hand-held whisk or potato masher, mash
everything together until the mixture has thickened. If
you prefer creamier vs. chunkier, you can use an electric
6) Simmer concoction over low heat for 15-20 minutes. Stir
frequently to prevent scorching. Do not allow to boil.
7) Before serving, stir in balsamic vinegar. Add salt and
pepper, if desired.
This makes a lot of soup! If you have a small family, it will be enough for two meals. I know that 10-12 cloves of garlic sounds insane to some; but I promise, it really adds to the "tang!" If you prefer a little less garlic, feel free to reduce the amount when preparing.