orangeclouds115 (orangeclouds115) wrote in vegancooking,

Cilantro Soup

x-posted from daily_granola

A few days ago I put a post up about eating heart healthy foods, including many easy substitutions to make your diet more healthy. I went to a restaurant in San Diego a week ago and ate a cream-based cilantro soup. When I got home, I picked up some fresh veggies at the farmer's market and altered the recipe to make it healthier (and vegan).

Recipe - Sopa de Cilantro

1 tsp extra virgin olive oil
1-2 cloves garlic, crushed
2 medium onions, chopped
2 stalks celery, chopped
1 bulb fennel, chopped (optional)
1 tsp coriander (optional)
1-2 potatoes, chopped*
Vegetable broth
1 bunch cilantro, fresh
Pinch salt
Fresh ground pepper, to taste
Splash soymilk
Fresh cilantro, for garnish

Heat oil, onion, garlic, celery, fennel, and coriander in a saucepan at a high heat until veggies are translucent. Add potatoes and broth and bring to a boil. Lower heat and add cilantro until cilantro is just wilted. Transfer soup to a blender and blend until smooth (do this in batches). Pour soup back into the saucepan, cover, and simmer a few more minutes. Taste to determine if it needs a pinch of salt and add it if necessary. Last, add soymilk and stir it in. Serve hot and garnish with fresh cilantro.

*I used a few handfuls of fingerling potatoes. Usually when I see them at the store, they are kind of pricey, but they were going for a low price at the farmer's market and they cook quickly because of their size. I didn't really chop them - just threw them in.
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