Tonight’s Recipe comes from Alisa of One Frugal Foodie! She shares a Vegan/Vegetarian (optional), Dairy-Free, Soy-Free (use a chickpea miso), Gluten-Free, Peanut-Free recipe tonight!
AlisaÂ blogs at One Frugal Foodie with a focus on using whole foods to create inexpensive, healthy recipes. She is also the founder of Go Dairy Free , the website, and author of Go Dairy Free: The Guide and Cookbook. She currently resides in beautiful Lake Tahoe â€“ okay, not actually in the lake, but next to it!
Creamy Potato Miso Soup
- 1 Teaspoon Grapeseed or Olive Oil
- 2 Cloves Garlic, minced
- 3 Cups Chicken Broth or Chicken-Flavored Vegetarian Broth*
- lb Potatoes, diced into inch cubes (I used red potatoes, skin and all, but Yukon Gold would be beautiful in this)
- Teaspoon Onion Powder
- 1 Tablespoon Cashew Butter (optional, but a nice addition for flavor and texture)
- 1 Tablespoon Light Miso**
- 1 Teaspoon Dried or Fresh Chives
- Fresh Ground Black Pepper
- Heat the oil over medium-low heat, add the garlic, and saut until fragrant, just 2 to 3 minutes.
- Add in the broth, potatoes, and onion powder, and bring the soup to a boil. Reduce the heat to medium-low again, cover and simmer for about 15 to 20 minutes, or until those potatoes are nice and tender.
- Place the soup and potatoes in your blender (may need to do this in two batches) along with the cashew butter and miso. You may want to let it cool for a few minutes, and make sure you secure the lid as you puree the soup until it is nice and smooth (lest some of that hot liquid go flying!).
- Return the soup to the pot, add the chives and black pepper to taste, and heat it to your desired temperature.
- Serve topped with wonton strips or your favorite crumbled crackers. I used some wonderful flour tortilla strips (not unlike wonton strips) that were leftover from a dinner out.