Thickened with sesame and tapioca and garnished with scallion, parsley and nutritional yeast, this is a flavourful and rich soup with lots of body.
2T cooking oil, divided
1t coarse salt, divided
3 scallions, minced (reserve 4-6″ of green for garnish)
1T fresh garlic, minced
1T lemon juice
2 cups vegetable stock
1 large white potato (about 1/3lb or 2 cups) in 1/2″ dice
2T sesame seed butter (thick tahini)
2 cups shredded cabbage (I use coleslaw)
2 cups unsweetened soy milk
1/4 cup nutritional yeast, divided
Sea salt and black pepper to taste
2 large portobello mushrooms (about 200g), 1/2″ slices
2T tapioca flour dissolved in 1/4 cup cold water.
2-4 sprigs flat leaf parsley
In a large pan with a lid, bring 1T cooking oil with 1/4t coarse sea salt to heat on medium high.
Saute the scallions for 2 minutes.
Saute the garlic for 1 minute.
Add the potatoes and saute for 3 minutes.
Add the lemon juice and deglaze the pan.
Add the stock, bring to simmer, cover and reduce to low.
Simmer for about 20 minutes or until the potatoes are fork tender.
Add the sesame seed butter and 2T of nutritional yeast.
Puree the soup until smooth.
Add another 1/4t sea salt and the cabbage.
Return the soup to a simmer, cover and simmer on low for 20 minutes until the cabbage is lightly tender.
While the soup cooks, make the mushrooms.
Preheat the oven to 450F.
Clean, stem, and slice the mushrooms and toss the slices in 1T cooking oil and 1/2t coarse sea salt.
In a lightly oiled roasting pan, roast the mushrooms until they brown (about 20 minutes), turning once. Ovens vary; use the colour and tenderness of the mushrooms as your guide.
When the cabbage has softened, whisk the tapioca and water.
Stirring continuously, slowly add the mixture to the soup until thickened.
Remove from heat and let stand 5 minutes to cool.
Season to taste.
Ladle out and garnish with the remaining nutritional yeast, then the mushrooms, and finally the scallion and parsley.