Two sets of circumstances instigated the creation of this soup. We arrived in Newfoundland early in June to find our home there enveloped in the impenetrable fog that only Newfoundland can conjure up. It was abundant and heavy and had already taken over our little town for three weeks. The air was heavy and dense but the beauty of this cove could still be enjoyed as we hiked its many trails, made nebulous and mysterious by the swirling mist.
On one of our grocery shopping trips we became the owners of a 15 kilogram bag of potatoes, spurred on by its very reasonable price but perhaps more so by the cool dampness surrounding us. And so, with the need to enjoy lots of this filling vegetable, my creative cooking husband, Rob, set out to craft a new soup recipe.
This recipe makes enough soup to feed two hungry, chilly people for five main meals.
1 cup cashews, soaked
2 cups soy milk
1 large onion, diced
6 cloves garlic, minced
1 cup apple juice
4 pounds of potatoes, peeled and cubed into bit-sized pieces
2 large carrots, diced
2 stalks celery, diced
1 cup green peas
6 cups vegetable stock
2 tbsp nutritional yeast
1 tsp liquid smoke
2 tsp red wine vinegar
1 cup chopped fresh basil leaves
3 bay leaves
1 tbsp marjoram
2 tsp thyme
½ tsp red pepper flakes
1 tsp rosemary
1 tsp salt
1 tsp pepper
Optional: Your choice of greens, chopped into bite-sized pieces
Soak the cashews in boiling water for at least 15 minutes. Then drain and blend with 1 cup soy milk. Set aside.
Saute onions and garlic in a large soup pot with enough apple juice to prevent sticking.
Add all of the remaining ingredients, except the cashew cream, and including the leftover soy milk and apple juice to the pot. Simmer until the potatoes are cooked. Remove the bay leaves.
Remove 3 cups from the soup pot and blend with the cashew cream. Add back to pot.
Add additional stock or soy milk to reach your desired thickness. Taste and adjust seasonings. Add greens if using and serve.