It seems that I have been on a soup kick lately. On Monday I tried out this recipe from the Nutritional Yeast Cookbook by Joanne Stepaniak. She describes it as a hearty french soup. I modified the recipe some to start off with, especially the quantities, since the original recipe would not have yielded much soup, and I like to have leftovers. Here is what I used:
- 2 leeks
- 6 medium white potatoes
- 9 cups vegetable broth
- Spices: sage, oregano, and thyme
- 2 cans kidney beans
- I bag italian style frozen vegetables (carrots, cauliflower, green beans, zucchini, and onions
- 1 can tomato paste
- 1/3 cup nutritional yeast
- 1/8 cup minced fresh basil
- One box whole wheat rotini
I sauteéd the leeks for a bit in olive oil, then added the potatoes, broth, and spices. I cooked it covered for about 15 minutes, then added the beans and vegetables, and cooked for another 5 minutes. Then I added the rotini. Meanwhile I stirred together the nutritional yeast, basil, and tomato paste in a small bowl, then gradually added a bit more water, until it was a thick sauce. Then I added this to the soup, and cooked another 5 minutes, until the pasta was al dente.
It turned out to be very tasty and creamy. Thanks to Joanne Stepaniak for the inspiration!