My cooking magazine billed this fall's "best bowl of soup" and they might just be right!Melt a teaspoon and a half of vegan butter (such as Earth Balance) in a saucepan over medium heat. Add a cup and a half of thinly sliced leek, and cook for ten minutes until tender, being careful not to brown the leeks. (A note on washing leeks: because dirt gathers in all the layers, it's best to slice them first, then place in a sieve and rinse with water).
Add 3 cups cubed and peeled Yukon gold potato, one cup water, 1/4 tsp. salt, one 14-ounce can of vegetable broth, and one thyme sprig to the saucepan. Bring to a boil, the reduce heat and simmer uncovered for twenty minutes.
While the soup simmers, place 4 (1/4-inch thick) slices of sourdough baguette on a baking sheet. First bake at 375 degrees for seven minutes. Turn the slices over, coat with cooking spray, and sprinkle evenly with 1/4 cup shredded vegan cheddar (try the Cheddar block from Galaxy Foods). Return to the oven for 5 minutes. Remove from oven and sprinkle evenly with a dash of ground red pepper.
Once the soup is done simmering, remove from heat and discard the thyme sprig (which I forgot to do, but it wasn't a huge error!). Partially mash the potatoes with a potato masher. Stir in 3 tablespoons of vegan cream (such as Silk plain-flavored creamer) and a dash of black pepper.
One cup of soup and one 'cheddar' toast make a serving of 300 calories. Garnish with extra thyme sprigs for a pretty presentation.
Cost:
leek $2.00
Yukon gold potato $0.95
vegetable broth $1.29
sourdough baguette $2.29
'cheddar' $3.39
'cream' $2.39
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