Wednesday, December 15, 2010

Potato-and-Mustard-and-Seaweed Soup

My new favourite potato soup!

This is adapted from a recipe from The Vegan Cookbook ("adapted" because I didn't have all the ingredients and was too tired to go out and get them). I've included the original ingredients, in case you have those but not the stuff I used.


One chopped onion, (the original recipe said leeks)
One spring onion,
Two cloves of garlic, chopped or crushed,
Four potatoes (or fewer, or more), chopped,
About two tablespoons of Wakame seaweed (the recipe said "Atlantic sea vegetable flakes or finely chopped dulse", but I don't know what these things are. You could probably get by just fine without any seaweed, if you're not into that kind of thing),
Two teaspoons wholegrain mustard (the recipe said mustard powder),
Vegetable stock,
Olive oil,
Miso paste (you could probably get by just fine without this!).

1. It is probably easiest if you chop stuff up first, but that's your call. Do whatever you're most comfortable with. I'm not the boss of you.

2. Get out a pot that looks like it will fit all of your ingredients in, plus some water and stuff. Fry the onion in the olive oil until it's translucent. Add garlic and spring onion and give them a stir for a bit. Add the mustard and do the same (this smells really good to me).

3. Add the potatoes, and enough water to cover the potatoes and then some. Bring to the boil.

4. Add all of the rest of the stuff. Simmer until the potatoes are soft.

5. If you are an organised person who cooks stuff ahead of time and has appliances, wait for the soup to cool, then blend it 'til it's about as smooth as you find delicious, then reheat and serve. If you're not organised and don't like loud noises, just try smooshing it all up with a potato masher or something until it you're bored of that, then eat it.

6. Yum!

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