Vegan German Beer Cheese Soup In A Soft Pretzel Bowl

We are absolutely captivated with the potato-carrot cheese sauce making the rounds recently. So much so, that I’ll take any excuse I can get to eat a huge bowl of it with a spoon. I imply, who wouldn’t?! And that’s wherein this vegan beer cheese soup recipe comes in. 

Vegan German Beer Cheese Soup In A Soft Pretzel Bowl

The concept for this vegan beer cheese soup came from the our amazing friend Kat!  She’s a foodie genius and a kickass vegan warrior female. In case you’re no longer already following her on IG, move try this!

Vegan German Beer Cheese Soup In A Soft Pretzel Bowl

INGREDIENTS :

  • 2 medium carrots, peeled and diced
  • 1 small onion, peeled and diced
  • 1 cup water or veg broth
  • 3 medium potatoes (around 550 grams), peeled and diced
  • 2 Tbsp yellow mustard
  • 2 Tbsp German mustard (or any spicy mustard)
  • 1/3 cup sunflower oil (olive oil works too!)
  • 1 Tbsp veggie bouillon powder
  • 4 large cloves garlic
  • 1/2 cup nutritional yeast
  • 1.5 tsp sea salt
  • 1/4 tsp black pepper
  • 8 oz. beer (I would stick with a lighter beer unless you know you really like a heavy beer taste!)

Optional:

  • 4 soft pretzel buns

INSTRUCTIONS :
  1. First, add 6-8 cups of water to a large pot and bring to a boil. Add the potatoes, carrots, and onions. Keep at a low boil - covered - for about 10 minutes (or until soft).
  2. While the vegetables are boiling, add 1 cup water, mustards, oil, bullion powder, garlic, nutritional yeast, salt, and pepper to your food processor.When veggies are finished boiling, strain them and add them your food processor. Blend until smooth and then blend a little longer to allow the oil to emulsify.
  3. Then, add the contents of the food processor to the pot once more and pour in the 8 Oz of beer.
  4. Cover and bring to a boil and then, let it simmer for 7-10 minutes, uncovered. If the soup becomes too thick for your taste, feel free to add a little more of the reserved water until it reaches your desired consistency. Taste and adjust seasonings. You may want to add more salt.
  5. Now, get out your soft pretzel bun and use a sharp knife to cut a triangle into the top, careful not to go all the way through the soft pretzel bun. Scoop the bread out with a spoon to create space for the soup.
  6. Pour delicious cheesy soupy goodness into soft pretzel bowl, sprinkle with paprika (optional), and enjoy!

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