I didn’t follow a recipe, as it’s based on taste memory for me. In general this is how I did it:
-Made a veggie stock
-Added cubed russet potatoes (waxy potatoes are better suited, but that’s what I have)
-Added cubed carrots
-Added about 1 cup of chopped fermented pickles (“sour” pickles if you are going to buy them, they are sold refrigerated).
-Added all the kale I had on hand (chiffonaded)
-Added a hearty sprinkle of soy chunks
-Added dill (I only had dried 😬)
-Cook until it’s all soft.
For the creamy bit I scooped out some broth as it was cooking (let it cool) and blended some sunflower seeds (de-shelled) for a few mins in a high speed blender. I then added it back to the soup. You don’t have to do this, but I wanted to try. It makes it more hearty if that’s what you are going for.
I didn’t follow a recipe, as it’s based on taste memory for me. In general this is how I did it:
-Made a veggie stock
-Added cubed russet potatoes (waxy potatoes are better suited, but that’s what I have)
-Added cubed carrots
-Added about 1 cup of chopped fermented pickles (“sour” pickles if you are going to buy them, they are sold refrigerated).
-Added all the kale I had on hand (chiffonaded)
-Added a hearty sprinkle of soy chunks
-Added dill (I only had dried 😬)
-Cook until it’s all soft.
For the creamy bit I scooped out some broth as it was cooking (let it cool) and blended some sunflower seeds (de-shelled) for a few mins in a high speed blender. I then added it back to the soup. You don’t have to do this, but I wanted to try. It makes it more hearty if that’s what you are going for.
Excellent! Thank you ;-)