meatless monday: mexican potato soup

meatless monday.  it’s a movement you may have noticed around the food blogosphere.

you can read all about it here, but the basic idea promotes a low meat diet as a way of preventing health conditions like obesity, diabetes & cardiovascular disease, while reducing impact on the environment.  all good things.

i gave vegetarianism a test run a few weeks ago & i will say that it felt pretty good.  i was less sluggish after meals & really saw a noticeable improvement in my energy, even during usual afternoon slumps.

am i ready to go completely vegetarian?  HELL.  NO.  i love bacon.  but for the forty days of lent, the husband & i are giving up meat.  his idea.  i was shocked because that man loves a good cheeseburger more than anyone.  seafood is allowed & once lent is over, the plan is to eat more responsibly, paying attention to where our food is coming from & how it’s raised.   meatless mondays are a way to make sure the week gets off to a good start.

& now, for those you who are still here, mexican potato soup.

MEXICAN POTATO SOUP

serves 4

1lb potatoes (like russets), peeled & diced, about 2 cups
kosher salt
3 large tomatoes, peeled & coarsely chopped
1 medium onion, peeled & coarsely chopped
2 cloves garlic, peeled
1 chipotle in adobo sauce
2 cups vegetable stock
salt & freshly ground pepper, to taste
1/3 cup fresh cilantro, finely chopped

place the diced potatoes in a large saucepan & cover with water.  salt the water well.  bring to a boil & cook the potatoes until al dente.  don’t let them get mushy.  drain & set aside.

while the potatoes are boiling, blend the tomatoes, onion, garlic & chipotle in a blender until smooth.  pour this mixture into  a dutch oven or large saucepan.  add the vegetable stock & potatoes.  stir to combine, season with salt & pepper, then bring to a boil over medium high heat.  reduce to simmer & cook until potatoes are totally tender, about 7-8 minutes.  smash a few of the potatoes against the side of the pot with a wooden spoon to thicken the soup.  add cilantro & simmer for 2 more minutes.  serve.

from healthy & delicious, serious eats

This entry was posted in entrees, soups & stews, vegetarian and tagged , , . Bookmark the permalink.

2 Responses to meatless monday: mexican potato soup

  1. Elizabeth says:

    This looks yumm-o. I love the idea of giving up something for Lent. This year, I went a different route and decided to take on something. I’d heard something that really stuck with me. When you think of someone, anyone, pray for them. Anytime. Anywhere. That’s my contribution, to pray for people. And since I just thought of you, I said a little prayer. I hope you have a great day, and enjoy that soup!

  2. Elaine says:

    This looks so good! I’m definitely going to have to try to make it!

Leave a Reply

Your email address will not be published. Required fields are marked *