nutritional information

Per :

  • Calories: 268
  • Protein: 4 g
  • Total Fat: 23 g
  • Saturated Fat: 2 g
  • Carbohydrates: 16 g
  • Cholesterol: 0 mg
  • Sodium: 181 mg
  • Fiber: 4 g
  • Sugar: 10 g
Vegan

Native American Toasted-Pecan Soup

Native American Toasted-Pecan Soup

Serves 10

This rich, creamy soup is a protein powerhouse that tastes like an elegant appetizer. Try it with walnuts.
  • 2½ cups pecans
  • 2 Tbs. vegetable oil
  • 1 large onion, chopped (2 cups)
  • ¼ cup agave nectar or maple syrup
  • 1 Tbs. chili powder
  • 2 cloves garlic, minced (2 tsp.)
  • 3 cups low-sodium vegetable broth
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup plain soymilk
  • ½ cup shredded vegan Cheddar cheese, for garnish, if desired
  • ¼ cup chopped green onions, for garnish, if desired

1. Preheat oven to 350°F. Spread pecans on baking sheet and toast 7 to 10 minutes, or until browned and fragrant. Cool 10 minutes, then coarsely chop.
2. Heat oil in large saucepan over medium heat. Add onion, and sauté
5 minutes, or until soft. Stir in 2 cups toasted pecans, agave nectar, chili powder, and garlic; cook 2 to 3 minutes, or until fragrant. Add broth, thyme, bay leaf, and 4 cups water, and season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 2 hours.
3. Remove thyme sprigs and bay leaf, and purée soup in batches in blender until smooth. Return to pot, and stir in soymilk. Reheat soup, if necessary, and serve garnished with remaining 1/2 cup chopped pecans, cheese, and green onions, if desired.

January 2008

you might also like



comments

PS, I also added a chopped, seeded jalapeño chili w the onion during saute.

Gail - 2014-11-29 21:02:52

This is an EXCELLENT recipe. I did not have all the ingredients, so I had to improvise, a little, and I also tend to embellish. Even my niece, who is a picky eater, enjoyed this. Modifications: We only had 1 1/4 cup pecan halves, so I reduced other ingredients accordingly. (The original recipe provides ten servings, so for three of us, reducing the recipe amount was fine.) Didn't have thyme, used T of curry instead Didn't have chili powder, used chili flakes instead. Didn't have vegetable broth, used liquid from canned corn instead. Didn't have soy milk, used whole milk from a box. Garnished with chopped tomato, onion, avocado, canned corn, leftover reheated steamed rice. Everyone had a second serving!

Gail - 2014-11-29 21:01:56

Has anyone tried using another milk, other than soy? I am thinking almond milk?

pause2shopdotcom - 2013-11-22 16:27:21

Have made this soup several times. A wonderful tasty soup and is a favorite!!

Diane - 2013-05-03 23:19:42