Yin-Yang Potato Soup

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* Exported from MasterCook *

 

Yin-Yang Potato Soup

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 173

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons canola oil

1 small onion -- finely chopped

2 white boiling potatoes -- up to 3

peeled and chopped -- (about 2 cups)

2 sweet potatoes -- up to 3

peeled and chopped -- (about 2 cups)

3 1/2 cups Vital Vegetable Stock

(see separate recipe)

1 teaspoon salt

1/8 teaspoon freshly ground pepper

1 teaspoon packed brown sugar

OR a natural sweetener

1/8 teaspoon ground nutmeg

1 teaspoon minced fresh thyme

OR 1/4 teaspoon dried thyme

1 cup oat milk

 

Serves 4

 

To create the yin-yang pattern, cut out a 1 1/2-inch strip of flexible

cardboard about 6 to 8 inches long and cover it with aluminum foil (or use

several thicknesses of aluminum foil to create a 1 1/2-inch strip). Hold

the strip in the center of a soup bowl and bend to into an S shape. Enlist

an extra set of hands to hold the strip in place, or tape it to the side of

the bowl. Carefully ladle each soup into an opposite side of the divider,

then lift the divider out.

 

Heat 1 tablespoon oil in each of 2 saucepans over medium heat. Add half

the onion to each saucepan, cover, and cook for 5 minutes, or until

softened. Add the white potatoes to one saucepan and the sweet potatoes to

the other. Add half the stock to each saucepan, along with half the salt

and pepper, stirring to combine. Add the brown sugar and nutmeg to the

sweet potato mixture, and the thyme to the white potato mixture. Cover

both saucepans, bring to a boil, then reduce heat to low. Cover and simmer

until the potatoes are tender, about 30 minutes. Remove the saucepans from

heat.

 

Put the white potato mixture in a blender or food processor and

purée. Return the mixture to its saucepan. Repeat with the sweet potato

mixture. Separately reheat both soups to a simmer over medium heat. Stir

half of oat milk into each soup. Taste and adjust the seasoning. Heat

again to serving temperature and carefully ladle each soup separately into

bowls, using a piece of aluminum foil or cardboard as described above to

replicate the yin-yang symbol. Garnish with a small dot of the alternate

soup in the center of each kind of soup in each bowl.

 

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