Prep – 45 min
Bacon Shiitake Mushrooms:
2 tablespoons reduced-sodium tamari
2 tablespoons avocado oil, divided
½ teaspoon paprika
4 ounces sliced shiitake mushrooms (about 2 cups)
Soup Ingredients:
1 small onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
¼ teaspoon ground pepper
2 pounds russet potatoes (about 4 medium), peeled and diced
4 cups low-sodium vegetable broth
1 scallion, sliced
2 tablespoons toasted pepitas
Preheat oven to 375°F.
Meanwhile, stir tamari, 1 tablespoon oil and paprika together in a medium bowl. Add shiitakes and stir until all the liquid is absorbed. Spread on a rimmed baking sheet and roast, stirring once, until golden brown and crispy, 20 to 25 minutes.
Heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery, the remaining ¾ teaspoon salt and pepper. Cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Add potatoes and broth; bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until the vegetables are softened, 10 to 12 minutes. Puree with an immersion blender to desired consistency. (Alternatively, in batches, transfer the mixture to a blender and puree to desired consistency. Use caution when blending hot ingredients.)
Roughly chop the roasted shiitakes. Divide the soup among 6 bowls and garnish with the shiitakes, scallion, pepitas and a dollop of the cashew cream (you may have some left over).
Inspiration:
http://www.eatingwell.com/recipe/266986/vegan-potato-soup/