I threw together this lunch the other day, made from leftovers. I made it up as I was going along, so all of the measurements are approximate. You could use any combination of vegetables you have on hand.
1 large Yukon Gold potato, scrubbed and diced into smallish cubes
1 cooking onion, chopped
1-2 tbsp canola oil
Water
1 tbsp herbes de provence (mix of savory, basil, thyme, fennel, lavender)
1/8 tsp. mace
1-2 tsp. garlic powder
Generous handfull of mixed green & yellow beans, topped, tailed and cut in thirds
1/2 vegetable bullion cube
3/4 cup cashew sour cream
1 cup soy-barley milk, or other non-dairy milk
Saute potato, onion and herbs in canola oil in a medium-size pan until they start to go soft. Add the bullion cube, beans and just enough hot water to barely cover the vegetables in the pan. Let simmer for about 15 minutes, or until beans are somewhat cooked but still have a bit of firmness to them. (Mushy vegetables are gross). Take the soup off the burner and let it cool for a few minutes. Ladle half the soup into a blender, along with your sour cream and "milk." Blend thoroughly, and return to pot. Heat the soup through on low, and serve. Alternately, if you have an emersion blender, add the last two ingredients to your soup pot, and then pulse the soup until it is creamy and blended, but still has some chunks of vegetables.
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