HEARTY POTATO AND MUSTARD SOUP
I know this sounds like a crazy soup but I was wanting something to dip my homemade pretzels into...this soup had appeal due to the mustard. They were a perfect match for me.
The original recipe can be found at “The Greedy Vegan” blog: HEARTY POTATO AND MUSTARD SOUP
Here's a 3 minute video about the history of mustard that I think you will find interesting:
The Spread of Mustard! A History!
Eating food in soup form appears to be more satiating than eating the same food in solid form. The opposite is true about drinking smoothies. You can watch this video by Dr. Greger to understand why. The video is nearly 9 minutes long and he presents a lot of studies so get ready!
HEARTY POTATO AND MUSTARD SOUP
Ingredients
500 gram potatoes, peeled (This is about 18 ounces. I did not want to grate my own potatoes so used a defrosted 20 oz bag of Trader Joe’s shredded hash browns)
100 gram red onion about one large onion, diced (Measured about 1 cup after dicing)
2 cloves garlic (I used 5 cloves, minced)
1 Liter vegetable broth (I used 32 oz vegetable broth)
1 Tablespoon vegan butter or oil of your choice (Did not use)
1/8 teaspoon black pepper ground (Use to taste, I used 1/2 teaspoon freshly ground)
2 1/2 Tablespoons mustard grainy, mild (I used 3 TBSP)
1 teaspoons mustard hot (I did not add because the whole grain mustard I used was made with some horseradish)
I also added:
2 carrots, sliced
1 rib celery, sliced
1/2 teaspoon ground Himalayan salt but you salt to taste
1 cup unsweetened soy milk but use milk of your choice
1 bay leaf
Instructions: This is what I did. See the blog post for original instructions.
Dry saute the garlic, onion, carrots, and celery in a medium pot on medium heat until softened and onions started to caramelize. Add a splash of water when vegetables start to stick. Stir nearly constantly.
Add everything else except the soy milk. Reduced heat and simmer covered for about 1 hour or until everything is tender. Stir frequently.
Remove the bay leaf.
Puree the soup by carefully placing in a blender and pulsing briefly (or use an immersion blender). If you want your soup a bit chunky, only puree half of it. Return the soup to the pot.
Add the soy milk and stir to combine.
