Cooking is a big deal in my family. My mom has been cooking for us and making delicious meals my entire life. I am the youngest of five kids, so when she cooks, she cooks for a whole crowd of people and has enough for leftovers. She recently watched a documentary on Netflix, What the Health?, it's a documentary all about going vegan and how poorly animals are treated in the meat processing industry. Therefore, we're now eating and cooking only Vegan food at home. It's a big change for us, because as a Jewish family, meat, dairy and eggs are very important.
She's had to make big changes in the way that she cooks and how she can incoporate a few Vegan dishes into holiday meals that everyone can enjoy. Because this Winter has been so incredibly cold, that menas soup and lots of it. So, she does a lot of Google-ing and then a lot of adapting of recipes to her own standards and what she has learned over many years of cooking. This soup is the result of that, and it was delicious!
Ingredients
1 onion-diced
1 leek-diced
1 lb. of potatoes-diced
vegetable broth (home-made)
⅔ cup nutritional yeast
1 tsp salt
½ tsp black pepper
½ tsp dried thyme
¼ tsp paprika
1 bunch of kale-chopped
cup of dry navy beans
1 tbsp olive oil
Cooking Instructions
Soak the beans over night in a bowl/jar of water
In a large pot, sauté onion and leek with oil over medium heat until transluscent
Add broth and beans (and salt, pepper & thyme) to pot and bring it to a boil, then lower the heat to a simmer until the beans are soft. (approximately 30 minutes)
Add potatoes and bring back to a boil. Cover and cook until tender (approximately 20 minutes)
Reserve half the beans and potatoes to not be blended
Add nutritional yeast and paparika and blend till smooth with an immersion blender
Add the kale and stir, cover and cook until it wilts (approximately 5 minutes)
Add the saved potatoes and beans back into the pot
