Lemon Potato Soup with Pistou

We have had some really beautiful fall weather and somehow still don't have snow. Since it had been cooling off we have been making more and more soups. This one was thrown together as we had a jar of pistou in the cupboard. If you happen to have some fresh basil though you can make your own pistou by blending basil, garlic and olive oil together. This soup is sharp, aromatic and lemony.

Lemon Potato Soup with Pistou
1 Tbsp olive oil
2 leeks, sliced
2 cloves garlic, chopped
5 carrots, peeled and chopped
3 medium potatoes, peeled and chopped
Juice from 1 whole lemon
2 broth cubes
1/4 cup pistou

In medium sized pot saute the leeks and garlic in olive oil until softened. Add carrots, potatoes and lemon juice and cook for 2 minutes.

Fill the pot with enough water to cover the vegetables with 2 or 3 inches of water. Add broth cubes and bring to a boil. Lower heat a simmer until potatoes and carrots are tender (25 minutes).

Take soup off of the heat and using a potato masher mash the soup so that carrots and potatoes break up a bit. (This soup is not quite blended and not chunky).

Add pistou and serve with a big hunk of bread.

Vegan Potato Biscuits

These biscuits are a cinch to make when you have left over mashed potatoes and are really delicious.  The inspiration for these comes from a non-vegan recipe in The Complete Canadian Living Baking Book. I happened to have a little Daiya cheese in the fridge so I topped each biscuit with a little before cooking. Super tasty but I think they would be just as good if you skipped the "cheese".

Vegan Potato Biscuits
1 cup soy milk
1 tbsp apple cider vinegar
2 1/4 cups all-purpose flour
1 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 cup cold Earth Balance, cubed
3/4 cup mashed potatoes
Handful of fresh herbs, chopped (I used basil, rosemary and thyme)
1/2 cup Daiya shredded cheese (Optional)

Dust rimless baking sheet generously with all-purpose flour; set aside.

Mix together soy milk and apple cider vinegar and let sit for 5 minutes.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and cayenne pepper. With pastry blender, cut in butter until crumbly, with a few larger pieces.

In a separate bowl, whisk soy milk mixture with potatoes until smooth; pour over dry ingredients. With fork, toss together until soft ragged dough forms. Turn out onto floured surface; knead 3 or 4 times until dough holds together.

Pat out and with a round cookie cutter cut out biscuits. Arrange on prepared pan,sprinkle with cheese if desired. Bake in centre of 400°F oven until golden, about 18 minutes.