Vegan Acorn Squash & Pumpkin Vichyssoise (GFCF)
"This is a delicious creamy Vegan Vichyssoise. According to Wikipedia "Vichyssoise (vish·e·swäz') is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot." I hope you enjoy this twist I put on it!"
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- 1/2 c
- coconut oil
- 1/2 c
- thinly sliced leeks (whites only)
- 1/2 c
- thinly sliced sweet white onion
- bag washed cut-up collard greens
- acorn squash, seeded, peeled, & diced
- 1 c
- cooked mashed pumpkin
- medium potatoes peeled & diced
- cubes vegan gf bouillon
- freshly grated nutmeg (1 tbsp ground)
- 2 tsp
- 3 tsp
- himalayan sea salt (or to taste)
- 3 Tbsp
- fresh ground pepper medley (black, white & red)
- 1 tsp
- cayenne pepper (optional)
- 1/2 c
- white cooking wine (optional)
- fill with fresh spring water
- 1 can(s)
- coconut milk, unsweetened
- chopped tomatoes and avocado (garnish)
- you will need an electric stick mixer for best results, you can use a potato masher for chunkier soup
1Heat coconut oil in a 4 quart pot over medium heat.
2Saute: Add sliced leeks, onions & collards and cook stirring gently until leeks and onions are translucent and collards are nicely wilted. Add acorn squash (if using uncooked pumpkin add here), and potatoes.
3Add bouillon cubes and fill with fresh spring (or filtered) water. Add spices. Add pre-cooked (or canned) Pumpkin here. Raise temperature and heat to boiling.
4When it boils lower the temp to prevent over-boil and cook about 20-30 minutes or until potatoes and squash are very fork tender, but don't overcook.
5Add wine (if using) and remove from heat.
6Using a hand stick-mixer, carefully puree hot soup in the pot, be very careful to avoid splashing yourself with hot soup! Pour in the coconut milk and stir just until mixed.
7Serve hot or cold; delicious either way!
Optional: Garnish with chopped tomatoes and avocado
8A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)