Vegan Winter Vegetable Soup

(RECIPE) Vegan Winter Vegetable Soup

1 T Earth Balance
1 pack "Good Deli by Yves" imitation Canadian bacon, cubed

4 T (1/2 stick) Earth Balance
1 c onion, finely diced
2 c leeks, finely diced
1 c carrots, finely diced
1 1/2 t dried tarragon (if using fresh, double amount - for soups, dried herbs can work fine, as long as your bottle isn't terribly old)
1 t dried thyme (ditto)

6 c vegetable stock
2 c potatoes, finely diced
1 c spinach, cut into 1/8" ribbons
salt (to taste - i use about 1/8-/4 t for a large batch - potato absorbs salty taste, so if you're cutting sodium, try a season-all blend instead)
pepper (to taste)

1/2 c Silk brand soy creamer (make sure you don't get Vanilla by accident!)

melt 1 T Earth Balance (EB) in large saucepan over medium-low heat. Add Canadian Bacon and cook until it begins to brown (it burns pretty easily, so only cook for about 5 minutes, less than you would real bacon). Remove "bacon" with slotted spoon and reserve it, leaving bacon-flavored buttery bits behind.

Add the 4 T EB to the pan and bacon "drippings"; melt on medium heat and add onions and leeks. Saute for 7-9 minutes, stirring occasionally, until your kitchen smells like savory heaven and onions are translucent. Stir, add carrots and cook for another 2 minutes.

Add vegetable stock and potatoes; bring to a simmer for 15-20 minutes until potatoes are mostly cooked, but not soggy. Add spinach and spices; stir in.

One cup at a time, process HALF the soup in your blender and add back to the rest in the pan. (This gives it an awesome half-creamy, half-chunky texture.) Add back the Canadian bacon bites, and the salt, pepper, and creamer. Simmer for 4-5 more minutes, but never let it boil. Serve with warm crusty wheat bread.

Alternatives: replace spices with any you'd use with mashed potatoes: dill, rosemary, parsley, paprika.