Wintergold Soup

Submitted by:
My mom used to make this, then I started making it and changed it up a lot over time. The ingredients are expensive, but its so filling and it makes so much that it will feed you for a while if you keep it in the fridge. You will need a very large pot and

Difficulty:
Serves: 6

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: soup · starter · orange · vegetable · entree · vegetables · root ·

Ingredients

Aprox 1 lb each of the following:
Carrots
Parsnips
Rudabega
Sweet potato
Onion
Butternut Squash

2 cloves garlic
1 Tbs Peanutbutter
5 tbs vegetable oil
Salt
Pepper
Rosemary
Thyme
Parsley

4 cans of vegan "chicken" stock (faux chicken stock)




Method

Peel and dice all of the vegetables into even sized chunks. The smaller the better for cooking this soup. Mince the garlic. Set Aside.
Heat 2 tbs oil in pot. Lower to just above medium heat. Add all of the vegetables. Add remaining oil to distribute evenly. Stir and cover for 20 minutes.

Add enough faux chicken stock so that all the vegetables are touching liquid. Add the herbs, salt, and pepper. Bring to a boil, then let simmer for 1 hour, stirring occasionally.

Get another pot and blender. Bit by bit, blend the soup and transfer to new pot. At some point, add the peanut butter to the mix by blending it in with one of the batches. It will easily stir in to the rest of the soup. If soup is too thick to blend, you can add more stock or water. If you fear that the soup is too hot to put in your glass blender. Add an ice cube or two. Once its blended, you're done.

I personally like this with a sprinkle of chile powder on top, but my family wasnt into it.

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