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Ingredients
2 sweet potatoes, roasted at 350 degrees for an hour and a half
2 small potatoes (red, white, new)
1 yellow onion
1/4 c. Earth Balance or butter (more to taste)
1 tsp. nutmeg
2 tsp. cumin
1/2 tsp. salt
1 clove garlic
2-3 slices pumpernickel bread (preferably old)
2 T. olive oil
1 T. Earth Balance or butter
2 fistfuls of Italian flat leaf parsley
1 clove garlic
3 T. olive oil
Toast pumpernickel slices in pan on medium heat. Crumble toasts and place in blender with 1 tsp. of Earth Balance. Pulse until the toasts become crumbs. Sautée in pan with 2 T. olive oil till crunchy (few minutes). Remove from blender and set aside.
Add parsley, 1 clove garlic and 3 T. of olive oil to blender (no need to clean it out from making the crumbs). Blend until nice and electric green. Pour in to bowl and set aside.
Chop onion and sautée until golden. Meanwhile, cube the potatoes (it's up to you if you want to peel them...I did) and poach in boiling water until golden. Combine cooked onion, boiled potatoes, roasted sweet potato, garlic, 1/4 c. Earth Balance, nutmeg, cumin, salt and pepper in blender (Vita Mix!) and blend, increasing the power to high to make sure it's properly puréed. Taste the soup to make sure the spices and salt level is to your liking - you may have to add more spices to give it the nutty kick you want.
To serve spoon puréed soup into bowl and top with pumpernickel croutons. Sprinkle parsley sauce around croutons and top with a pat of butter if you so please.
2 sweet potatoes, roasted at 350 degrees for an hour and a half
2 small potatoes (red, white, new)
1 yellow onion
1/4 c. Earth Balance or butter (more to taste)
1 tsp. nutmeg
2 tsp. cumin
1/2 tsp. salt
1 clove garlic
2-3 slices pumpernickel bread (preferably old)
2 T. olive oil
1 T. Earth Balance or butter
2 fistfuls of Italian flat leaf parsley
1 clove garlic
3 T. olive oil
Toast pumpernickel slices in pan on medium heat. Crumble toasts and place in blender with 1 tsp. of Earth Balance. Pulse until the toasts become crumbs. Sautée in pan with 2 T. olive oil till crunchy (few minutes). Remove from blender and set aside.
Add parsley, 1 clove garlic and 3 T. of olive oil to blender (no need to clean it out from making the crumbs). Blend until nice and electric green. Pour in to bowl and set aside.
Chop onion and sautée until golden. Meanwhile, cube the potatoes (it's up to you if you want to peel them...I did) and poach in boiling water until golden. Combine cooked onion, boiled potatoes, roasted sweet potato, garlic, 1/4 c. Earth Balance, nutmeg, cumin, salt and pepper in blender (Vita Mix!) and blend, increasing the power to high to make sure it's properly puréed. Taste the soup to make sure the spices and salt level is to your liking - you may have to add more spices to give it the nutty kick you want.
To serve spoon puréed soup into bowl and top with pumpernickel croutons. Sprinkle parsley sauce around croutons and top with a pat of butter if you so please.
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