Creamy Yellow Vegan Soup
This soup needs a name. It didn’t originally have curried spices. I got it from a macrobiotic newsletter. It didn’t have amounts, so I’m not sure I can call the source a real recipe. And the main ingredient in the original was broccoli, which I didn’t have and I didn’t feel like going back to the store to get, and I felt broccoli was too rough for the creamy texture that I wanted. Surprisingly, it has no onion. I think every other soup I make seems to start with an onion.
- 1 cup white northern beans, soaked overnight and then cooked with kombu
- 2 pieces of kombu
- 1 tsp. thyme (I used fresh from my garden)
- 1 small sweet potato
- 3 sticks of celery
- 1 garlic clove
- olive oil to saute the celery
- 1 heaping tsp. turmeric
- 1 heaping tsp. cumin
- 1 Tbsp. white miso
- sea salt and pepper to taste
Soak the white beans overnight and cook with two pieces (about one inch) of kombu. Saute chopped celery and chopped garlic in olive oil or coconut oil. Cook the sweet potato; discard sweet potato skin. Puree the celery, garlic, thyme, sweet potato, beans and kombu in the food processor. Add the turmeric, cumin, salt and pepper. Reheat the pureed soup on the stove. Stir in a spoonful of miso just before serving.
Garnish with scallion or whatever fresh herb you have available. In the photo are some leaves of fresh oregano from my backyard.