Warm up this winter with a Soup Goddess creation in the comfort of your own home. Lizzie Meyer developed this recipe exclusively for us, and it’s bound to become one of her most popular menu items this season. Read the story of her business and her mission to feed the world in “Soup Goddess Is Stirring Up Good.”
WINTER IS COMING
Serves 8 (12-ounce bowls)
12 cups filtered water
1 small bunch (4–5 sprigs) fresh thyme
2 bay leaves
1 cup destemmed and finely chopped fresh basil
3 tablespoons vegan chicken broth powder (any brand will do)
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Trader Joe’s 21 Seasoning Salute (or similar salt-free seasoning blend)
½ teaspoon za’atar
½ teaspoon dried mustard powder (Soup Goddess recommends Colman’s)
½ teaspoon hickory smoked salt (Soup Goddess recommends San Francisco Salt Co.)
1½ teaspoons kosher salt
¼ teaspoon white pepper
1 large Yukon Gold potato, unpeeled, diced
5 carrots, peeled, divided
1 8-ounce can fire-roasted Hatch chilies
2 cups porcini mushrooms; fresh or dried (if dried, soak in 2 cups water for about an hour before using, and do not discard water)
4 stalks celery
1 small white or yellow onion
½ red onion
2 leeks, trimmed, white part only
1 jalapeno, seeds removed
2 tablespoons vegan butter (Soup Goddess recommends Miyoko’s)
3 tablespoons olive oil
4 tablespoons tamari or soy sauce
2 15-ounce cans cannellini beans
¼ cup nutritional yeast (Soup Goddess recommends Bragg)
1 cup cashews, soaked in ½ cup water for 3–4 hours
- Place water in a large pot. Wrap the thyme and bay leaves together in twine and add them to the water (leave one end of the twine hanging over the edge of the pot so you can remove the herbs when the soup is done). Add the fresh basil, vegan chicken broth powder, spices (next nine ingredients listed, through white pepper) and diced potato. Dice one of the carrots into medallions and add to the pot. Place the pot over high heat and cook for at least 20 minutes, until potatoes are soft.
- Turn the heat down to medium. Add the green chilies and the mushrooms (if using dried, add the soaking liquid as well). Let the soup simmer while you prepare the remaining ingredients.
- Place your remaining 4 carrots, the celery, onions, leeks and jalapeno in a food processor and run it on high speed for 35 seconds, or until they are chopped very finely into ⅛-inch pieces.
- In a separate pan, warm the vegan butter and olive oil over medium heat. Add the finely chopped carrots, celery, onions, leeks and jalapeno, along with the tamari or soy sauce, and sauté for about 20 minutes, until the vegetables start to caramelize.
- Add the caramelized vegetables to the soup pot, along with the beans and nutritional yeast.
- Finally, make cashew cream by pureeing the cashews and their soaking water in a food processor or blender. Add it to the soup and enjoy!