Potato & Chanterelle Soup with Arugula Pesto

• Vegan
• Gluten free

• Produce

  • 2 cups Arugula, lightly packed
  • 1/2 cup Basil, lightly packed
  • 1/2 oz Chanterelle mushrooms, dried
  • 4 cloves Garlic
  • 1/2 Lime, Juice of
  • 1 Limes
  • 1 tsp Oregano, dried
  • 4 Red potatoes, medium
  • 1/4 tsp Sage, dried
  • 1 Shallot, large
  • 2 cans White beans

• Canned Goods

  • 6 cups Vegetable broth

• Baking & Spices

  • 2 bunch Black pepper, freshly-cracked
  • 1 tbsp Nutritional yeast
  • 1 tbsp Potato flour
  • 2 Salt

• Oils & Vinegars

  • 7 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Pine nuts

Found on mycaliforniaroots.com

Description

Directions

• Soak the dried mushrooms in a cup of hot water for 15-20 minutes. Peel the potatoes and chop into 1 cm cubes.
• Heat the olive oil in a large pot and add the sliced shallot. Cook, stirring often, until translucent, about 5-6 minutes. Add the chopped potatoes and cook for another 7-8 minutes until starting to soften.
• Add the garlic and cook for another minute, then add the veggie broth and bring to a boil. Add the beans, oregano, and sage and cook until beans are heated through.
• Use a sifter or mini mesh strainer to slowly add the potato flour while stirring. This requires two hands and can be awkward, but it’ll clump if you just dump it in.
• Coarsely chop the rehydrated mushrooms and add to the soup. Salt to taste and add a bunch of freshly cracked black pepper.
• While the soup cooks, combine all pesto ingredients in a food processor and pulse until it comes together. You may need to scrape down the sides with a rubber spatula a few times. Taste and add salt as necessary – you’ll probably need more than you think.
• Serve the soup topped with a dollop of the pesto and a squeeze of lime juice. Eat!