Recipes

Creamy Vegan Truffled Potato Bisque

With Toasted Sunflower Seed Pâté & Microgreens

This truffled potato bisque soup is simple, luscious, perfectly seasoned and will blow you away! I love how easy it is to make, but has such depth of flavor!

Leek and Potato Soup is already delicious by itself. However, truffle oil moves it up to quite another level.

Truffled Potato Bisque

Nicole Kearsley
This potato truffle soup feels like a bit of luxury, in your own home. A creamy soup, delicious as a starter for the Holidays or fancy dinner!
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Soup
Cuisine Italian, Vegan
Servings 2 Servings

Ingredients
  

  • 1/2 cup Sunflower Seeds
  • 1 Onion
  • 1 Russet Potato
  • 4 cloves Garlic
  • 2 Bay Leaves
  • 1 tablespoon Champagne Vinegar
  • 1/2 teaspoon Herbs De Provence
  • 1 Demi Baguette
  • 2 tablespoons Vegan Parmesan
  • 1 packet Dijon Mustard
  • 1 bunch Arugula
  • 1 tablespoon White Truffle Oil
  • 2 tablespoons Olive Oil Extra virgin
  • 1 tablespoon Salt & Pepper To taste

Instructions
 

  • Place the sunflower seeds in a small saucepan and cover with 1-inch water. Bring to a boil over high heat. Cover, reduce heat to low and simmer until Step 3. Peel and roughly chop the onion. Peel and dice the russet potato. Mince the garlic.
  • Place a large pot over medium heat with 2 tsp olive oil. Add the onion and garlic and cook, stirring frequently, until the onion has softened, about 4 minutes. 
  • Transfer ⅓ cup of the onion mixture to a small bowl and set aside. To the pot, add the diced potatoes, bay leaves, 2 tsp champagne vinegar, 1 tsp salt, and 3 cups water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes.
  • Drain the sunflower seeds. Add to a blender along with the reserved cooked onion mixture, herbs de Provence, 1 tbsp olive oil, and a pinch of salt and pepper. While pulsing, gradually add ⅓ cup water, until well blended. Scrape down the sides as necessary. Transfer the sunflower seed pâté to a bowl.
  • Set the oven to broil on high. Use a fork to remove the bay leaves from the bisque. Without rinsing the blender, transfer the bisque to the blender. Blend until smooth. Pour the potato bisque back into the large pot and simmer on low until ready to serve.
  • Set the oven to broil on high. Use a fork to remove the bay leaves from the bisque. Without rinsing the blender, transfer the bisque to the blender. Blend until smooth. Pour the potato bisque back into the large pot and simmer on low until ready to serve.
  • In a large bowl, whisk together the Dijon mustard, remaining champagne vinegar, 1 tsp olive oil, and a pinch of salt and pepper. Add the arugula and toss to combine. Divide the potato bisque between large bowls and top each with a pinch of arugula. Drizzle with the white truffle oil and serve with the baguettes and remaining arugula salad.

Notes

MAKE SURE TO TASTE TEST: Taste testing as you go is really important with this soup!
TRUFFLE OIL: No truffle oil(which is both expensive and hard to find)? No worries, use extra virgin olive oil or skip it altogether.
ARUGULA: Use arugula since they are nutrient dense with vitamins, antioxidants, and cancer-preventing phytochemicals. If not possible substitute it with watercress.
Keyword plant based, vegan
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