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Potato Cheese

The House Soup SERVES 6

Ingredients:

•  4 potatoes quartered
•  1 cup celery
•  1 cup onions
•  1 cup carrots
•  4 cups vegetable stock (the stock really matters, find a good bullion that you like we use Knorr Vegetarian Bullion)
•  1/4 teaspoon marjoram
•  1/2 teaspoon season salt


Toppings:
•  pepper to taste
•  lots of shredded cheddar cheese


How to Make the Soup:

1. Put all ingredients (except for the cheese) into a stock pot and simmer until potatoes and carrots are soft. (We mean really soft)
2. Puree until smooth in a blender or immersion blender until creamy.
3. Add cheese and pepper to taste.

Fire Roasted Tomato

  • 2 cans of Fire Roasted Tomatoes
    (http://www.hunts.com/images/products/product-images/diced-fire-roasted.png)
  • 2 tbsp roasted garlic flesh
  • 1 large sweet onion, peeled & sliced
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 2 tbsp tomato paste
  • 2 tsp garam masala
  • 1 tsp salt or to taste
  • 1/2 tsp freshly ground black pepper

1. Preheat oven to 400F. Roast onion and garlic until soft and brown.

2. Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.

3. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.

4. Use an immersion blender. Pulse for just a few seconds until chunky.

Adjusted from: http://ohsheglows.com/2011/09/23/creamy-roasted-tomato-garlic-onion-coconut-soup/