Today is National Vichyssoise Day in the US. I came up with a Spring Onion Vichyssoise instead! The original recipe requires leeks, cream and other things that WE DON’T NEED! I like the taste of cooked spring onion hence my using it instead. Using leeks is perfectly fine but it’s just a matter of preference.
According to Wole Foods this soup was first created in 1917 in the United States, but the creator was French. His name was Louis Diat, and he was born near Vichy; a town in France.
This vegan version of the original recipe is just heavenly. When blended the potatoes help with the smoothness of the texture, the oats give it its creaminess and the onion brings out its savoriness. It’s creamy, it’s delicious, it’s filling and it’s decadent!
Worry not if you don’t have vegetable stock or can’t find any brand you can use. What I do is chop up vegetables boil them for a while and then blend them up. You don’t have to cook them separately here because everything is going to go into the blender eventually.
For an awesome vegetable stock flavor you’ll need a couple of tablespoons of chopped celery, 1 tablespoon chopped fennel (fennel bulb), 1 tablespoon chopped carrot, 1/2 teaspoon soy sauce, 1 teaspoon tomato paste, onion and garlic powder, some lemon juice or citric acid. Add all of these to the pot along with your Spring Onion Vichyssoise ingredients and let them cook together.
You can garnish it with a variety of chopped leafy greens. It’s great with chopped parsley, chopped watercress, chopped celery leaves and chopped spinach. Serving it with bread and vegetables makes it a nourishing and satisfying meal.
If you’re having it cold you can add some ground flaxseed for a richer flavor.
Spring Onion Vichyssoise Recipe
- 3 medium white potatoes
- 1 1/2 cups chopped spring onion ((both the green and white parts))
- 3 cups low sodium vegetable stock/ broth
- 3-4 cups water
- 1 tbsp vegetable oil
- 2 tbsp lemon juice
- 1/2 tsp curry powder
- 1/4 tsp allspice
- 1 pinch ground white pepper
- 1 tsp salt
- 1 cup quick oats
- 1 tbsp chopped parsley ((garnish))
Wash and peel potatoes.
Chop them and toss them into a pot.
Add spring onion, vegetable stock, water, oil, lemon juice, curry powder, allspice, pepper and salt and give them a good mix-through.
Bring to the boil, then turn down the heat to low heat. Cover pot and let ingredients cook for an hour. You might want to check on it and stir every now and then.
Add oats and stir.
Stir every five minutes for about 15 minutes or until oats are dissolved.
Leave it cool and then put the contents of the pot into a blender and blend until a soup consistency is reached.
For a creamier consistency you can use a strainer to get rid of the tiny solid parts.
Garnish with parsley and serve.
If you don’t have vegetable stock I share above what to do instead of using it.