You can call me Edith (weizenwind) wrote in vegancooking,
You can call me Edith
weizenwind
vegancooking

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Gold and Jade Soup

Ok, so the title of this soup is a little optimistic because--while those colors are definitely there--the main greenness in this soup comes from sorrel, which turns a rather dark shade of army green when it's cooked. Oh well. It's really tasty, and it took me about 7 minutes. And the name sounds cool, dammit.

Anyway, Gold and Jade Soup

2 small leeks
1-2 Tbsp. margarine
2 cups vegetable broth (I like the vegan chicken broth powder I used)
3-4 Tbsp. soy milk powder (or you could use 2 cups soy milk and add broth powder/cubes)
2-3 Tbsp. instant potato flakes (optional*)
3/4 cup corn kernels
handful fresh parsley, minced
1/2 tsp. or more dried thyme (lemon thyme would be even better)
1 Tbsp. onion powder or granules
salt & pepper to taste
2 small bunches sorrel, chopped crosswise into 1" ribbons

Saute the leeks until tender. Add the broth, soy milk powder, potato flakes, and corn. Whisk to blend the powder and flakes in. Add the parsley, thyme, dried onion, salt, and pepper. If the corn you're using is frozen, make sure it's completely thawed. Add the sorrel and cook just until it's all changed color. Serve immediately. Should make two generous servings or three small ones.

* I've discovered that instant potato flakes are magic for adding a little body to "cream" based soups and helping avoid that icky soy milk separation factor. It won't fix it completely, but it definitely improved the situation.
Tags: greens(uncategorized), soups (uncategorizable), soups-creamy, thickeners, vegetables-corn, vegetables-leeks
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