Mother’s day vegan stew
For Mother’s day this year, we had planned on having a larger family gathering than we’ve had in a while, and I volunteered to make the entrée and the dessert. Since it’s not particularly warm here, soup seemed like one of the easiest choices for a crowd. Cookbook in hand, I set off to make this two part soup, composed of the soup and the rouille that you make to top it (the second photo of this post. The end result: a hearty vegan soup, tinged with garlic and warm potatoes.
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, put through press
1 can diced cooked tomatoes and their juice
32 oz (one carton) vegetable stock
6 oz red skinned potatoes, diced
8 oz yellow potatoes, diced
8 oz sweet potato, peeled and diced
1 carrot, diced
1 celery stalk, diced
salt and pepper to taste
In soup pot, cook onion in oil until tender or translucent. Add other ingredients, bring to boil. Reduce heat to simmer (stove on low) and cover, stirring periodically until potatoes are tender. For me, this took about forty minutes, for others it may be faster. Garnish with rouille and chopped parsley.
1/4 C dry bread crumbs
2 tbsp water
1/4 C canned roasted red peppers, chopped
1 clove garlic, minced
3 tbsp olive oil
2 tbsp lemon juice
1/4 tsp salt
1 tsp capers, drained
Mix bread crumbs with water. Add all ingredients to blender, blend until smooth.
Serves eight. Adapted from a recipe in A Beautiful Bowl of Soup.