Potage Du Soleil

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* Exported from MasterCook *

 

Potage Du Soleil

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 152

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 large onion -- sliced

6 yellow summer squash -- chopped

3 cups Vital Vegetable Stock

(see separate recipe)

1 1/2 cups oat milk

1 tablespoon almond butter

Salt and freshly ground pepper -- to taste

2 tablespoons sunflower seeds -- for garnish

 

Serves 4

 

This " soup of the sun " can brighten any meal. The oat milk is rich in

nutrients and has the perfect flavor and texture for use in cream

soups. It is available in natural foods stores as is the almond butter.

 

Heat the oil in a large saucepan over medium heat. Add the onions, cover,

and cook for 5 minutes. Add the squash and stock and simmer, uncovered,

for 15 minutes, or until the vegetables are soft. Purée the mixture in a

blender or food processor until smooth, working in batches if

necessary. Add the oat milk, almond butter, salt, and pepper. To serve

cold, transfer the soup to a container and refrigerate for several

hours. To serve hot, return the soup to the saucepan and reheat gently,

being careful not to boil. Garnish with sunflower seeds.

 

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