As much as I hate saying goodbye to the wonder that is summer.
Farmers market and beautiful fresh produce, and wonderful smelling, pretty flowers! And barbecuing, lounging on the deck with a cold drink and a good book.
And early fall produce is pretty awesome too!
But there is just something about the chill in the air, and the crunch of the colorful leaves underfoot. That makes creamy comforting soup, the best thing ever! This is a recipe for a super simple, easy soup. that is very comforting and delicious!
This soup was really tasty and ridiculously simple to make.
How to make it and how to do it:
Saute these veggies in oil till golden and soft
1 tbsp roasted garlic oil (optional, EVOO or sunflower works well too)
1 big stalk celery medium diced
1 medium sized carrot medium diced
2-4 cloves of garlic finely minced (depending on how garlicky you want it.)
3 large leeks, thinly sliced and washed really well
Add these ingredients in order and cook down till reduced
3 good quality vegetable bouillon cubes
1/2 cup white wine
2 tbsp white balsamic vinegar
2 tsp white miso paste
Add 8-10 cups of water (depending on the thickness you would like) and add the following ingredients and simmer all together.
5 cups peeled, small diced potatoes
Salt and pepper to taste
Simmer slowly until the potatoes are soft and tender, let it cool down a bit before blending.
Add 1/4 cup of soaked cashews
Blend till velvety smooth and enjoy :).
I garnished the top with green onions, Daiya mozza, and just a drizzle of roasted garlic oil.