Caldo Verde

 Ingredients:

2 tablespoons grapeseed oil
1 onion, chopped
3 cloves garlic, minced
salt and red pepper, to taste
yukon gold potato, diced
vegetable stock
collard greens, chopped
vegan sausage, sliced
1 teaspoon lemon juice
olive oil

Cook onion and garlic in the oil. Season with salt and pepper and add the potato and stock. Simmer until potatoes are cooked through.

Transfer 3/4 of the soup to a blender and puree until smooth. Return to the saucepan and add the greens and sausage. When they are cooked, remove from heat and stir in the lemon juice.

Ladle into bowls and garnish with olive oil. Serve with crusty bread.

Red Lentil Potato Soup

Ingredients:

1 tablespoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1 large rib celery, chopped
1 carrot, diced
1 russet potato, diced
1 cup red lentils
4 cups vegetable stock
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
juice of 1/2 small lemon
salt and black pepper

Cook onion and garlic in the oil and add celery and carrot. Cook until tender then add potato, lentils, and stock. Simmer 40 minutes until potatoes and lentils are cooked through. Transfer to blender and puree until smooth. Return to saucepan and season with cumin, cayenne, salt, and pepper. Stir in lemon juice after removing from heat.

Garnish with croutons or roasted chickpeas.

Potato and Mushroom Soup

Ingredients:

3 medium potatoes, diced small
4 cups water
8 large mushrooms, sliced (preferably porcini)
1 teaspoon caraway seeds
1 cup almond milk
1 cup almond cream
2/3 cup flour
salt and black pepper, to taste
chives, minced

Place potatoes in a saucepan with cold water and bring to a boil. Cook until potatoes are tender and stir in mushrooms. When mushrooms are soft, stir in caraway seeds. In a bowl, combine milk, cream, and flour. Slowly temper into the soup. Simmer until soup is thickened. Season with salt and pepper. Garnish with the chives.