-
Notifications
You must be signed in to change notification settings - Fork 0
Expand file tree
/
Copy pathvegetarian_potato_soup.html
More file actions
103 lines (101 loc) · 5.86 KB
/
vegetarian_potato_soup.html
File metadata and controls
103 lines (101 loc) · 5.86 KB
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
<!DOCTYPE html>
<html lang="en">
<head>
<title>Vegetarian Potato Soup</title>
<link rel="stylesheet" type="text/css" href="stylesheet.css">
<script src="/javascripts/javascript.js"></script>
<style>
#wrapper {
margin-left: auto;
margin-right: auto;
width: 50%;
}
.center {
display: block;
margin-left: auto;
margin-right: auto;
text-align: center;
}
</style>
</head>
<body>
<div id="wrapper">
<div class="center">
<h1>Vegetarian Potato Soup</h1>
</div>
<p>This recipe was inspired from <a href="https://bowl-me-over.com/easy-potato-soup-meatlessmonday/">this page</a>. I have not eaten meat intentionally since March 13, 2015 (the date of this posting is 6/20/2019). However I realized recently that there are animal byproducts in places I did not expect such as cheese. Many cheeses list "enzymes" on the label which can either mean plant-based enzymes or animal <a href="https://en.wikipedia.org/wiki/Rennet">rennet</a>. When making this recipe, I used cheeses that specifically listed plant-based ingredients to keep the recipe strictly vegetarian. I was able to find the brand <a href="https://www.tillamook.com/cheese/loafs/medium-cheddar.html">Tillamook</a> for the cheddar cheese which was available at Safeway and <a href="https://www.sartoricheese.com/our-cheese/classic-cheese/parmesan.html">Sartori</a> for the parmesan which I found at Whole Foods. Becoming vegetarian has taught me a lot about how the foods we eat are made and what goes into them and I've learned two important things:</p>
<ol>
<li>You have to pay close attention to labels if trying to adhere to a strict vegetarian diet.</li>
<li>You have to have reasonable expecations when eating at restaurants because most places don't have separate grills so there will be a limited amount of meat byproducts in your food. Also, most people eat meat and when someone makes a dish many times the same way, sometimes auto pilot kicks in so it's always good to check your food to make sure there's no meat in it.</li>
</ol>
<p>That said, I ate cheese for several years thinking it was vegetarian. I'm also not vegan so I'm ok with enjoying cheese. For this recipe, however, I wanted to adhere to a strict vegetarian recipe and the original link I found did not mention that cheeses are not strictly vegetarian unless you ensure there are no animal products in them.</p>
<div class="center">
<img src="/images/potato_soup/vegetarian_cheddar.jpg" alt="Vegetarian cheddar cheese with the phrase 'contains no animal rennet (vegetarian)' highlighted on the label" height="400" />
<br />
<span><i>Vegetarian cheddar cheese with "contains no animal rennet (vegetarian)" highlighted on the label</i></span>
</div>
<div class="center">
<img src="/images/potato_soup/vegetarian_parmesan.jpg" alt="Vegetarian cheddar cheese with the phrase 'vegetable enzymes' highlighted on the label" height="400" />
<br />
<span><i>Vegetarian cheddar cheese with "vegetable enzymes" highlighted on the label</i></span>
</div>
<h2>Ingredients</h2>
<ul>
<li>6-8 cups russet potatoes peeled and chopped (3-4 large potatoes)</li>
<li>1 yellow onion peeled and diced</li>
<li>2 stalks celery chopped</li>
<li>1 clove garlic</li>
<li>4 cups vegetable stock</li>
<li>2 cups cheddar cheese shredded</li>
<li>1/2 cup Parmesan cheese shredded</li>
<li>1/2 cup sour cream or cream</li>
<li>1 teaspoon salt</li>
<li>1/2 teaspoon pepper</li>
<li>Pinch red pepper flakes</li>
<li>1 tablespoon butter</li>
<li>1 tablespoon olive oil</li>
<li>Scallions (for garnish)</li>
</ul>
<div class="center">
<img src="/images/potato_soup/ingredients.jpg" alt="Ingredients organized on stovetop" height="400" />
<br />
<span><i>Ingredients organized on stovetop</i></span>
</div>
<h2>Instructions</h2>
<ol>
<li>Dice the onion and cut the celery into small pieces
<div class="center">
<img src="/images/potato_soup/celery_and_onion.jpg" alt="Diced celery and onion" height="400" />
<br />
<span><i>Diced celery and onion</i></span>
</div>
</li>
<li>Heat a large pot on the stove over medium heat add the butter & olive oil then add the onions & celery. Season with salt, pepper and red pepper flakes.</li>
<li>Peel and dice the potatoes. Add the potatoes and minced garlic to the pot and continue to sauté all of the ingredients for about 5 minutes.
<div class="center">
<img src="/images/potato_soup/potatoes.jpg" alt="Dicing the peeled potatoes" height="400" />
<br />
<span><i>Dicing the peeled potatoes</i></span>
</div>
</li>
<li>Add the vegetable stock and increase the heat to high. Bring to a boil, stirring quite often. This will release the starch in the potatoes and help thicken the soup. Depending on the size of the dice of the potatoes it will take 14-18 minutes. Cook the potatoes until they are fork tender. The stew will be quite thick.</li>
<li>Remove from heat and stir in both cheeses and the sour cream.
<div class="center">
<img src="/images/potato_soup/cheese_and_scallions.jpg" alt="Shredding cheddar block and dicing scallions for garnish" height="400" />
<br />
<span><i>Shredding cheddar block and dicing scallions for garnish</i></span>
</div>
</li>
</ol>
<p>Finished product:</p>
<div class="center">
<img src="/images/potato_soup/finished_soup.jpg" alt="Finished soup garnished with crushed red pepper and scallions" height="500" />
<br />
<span><i>Finished soup garnished with crushed red pepper and scallions</i></span>
</div>
<footer>
<a href="http://robertjmccaffery.com/recipes.html">Back to Recipes</a> | <a href="http://robertjmccaffery.com/">Home</a>
</footer>
</div>
</body>
</html>