January Soup Potluck 1/9/2021

For the January Potluck the theme is Soups. People have already started signing up for what they want to bring. Our mouths are salivating in anticipation.
February 6th's potluck will be SuperBowl foods. I think I am making Buffalo wings.  

Potato Soup 

Broccoli Cheddar Soup
we omitted the coconut oil in the aquafaba cheddar. Someone has a tomato allergy so we tried roasted red peppers instead. We needed to add another tablespoon of tapioca starch to thicken the cheddar sauce.
We pureed a can of drained, rinsed chickpeas with 1 cup of the vegetable broth. This added a thickener as well as healthy protein to the soup.

Vegetable Rice Soup 

1/2 C uncooked rice 2-3 quarts vegetable broth 1 - 3 oz can tomato paste 1 can cannellini beans Any veggies you have be on hand. I used: 2 yellow squash diced small 2 zucchini diced small 1/4 lb green beans diced small 1 1/2 C broccoli florets trimmed small 1 small cabbage (5-6”) or 1/4-1/2 larger head 1 small bag frozen peas Cook rice as directed on stovetop. Sauté all veggies in instant pot EXCEPT peas for about 10-15 min until just starting to soften. Empty can of tomato paste into pot and stir into vegetables. Cover mixture with vegetable broth (1 1/2 to 2 qts). Place top on instant pot and seal. Put on soup setting high pressure for 7 minutes. Once done allow to cool down 10-20 minutes. Release pressure manually and remove top. Pour in bag of frozen peas. Puree undrained can of cannellini beans in blender and pour into soup. Spoon cooked rice into soup. Stir and add more vegetable broth as needed to desired consistency.

Laurel's Kitchen Lentil Soup (one of our friends had a death int he family and couldn't join us but send the recipe for the soup she had made. thanks Peg!!!

We have leftover corn muffins we froze

We have leftover vegan sunflowerbutter cheesecake and the group is small. We used sunflower butter instead of almond as well as nowhey sunflower cups instead of Justin's almond butter ones