Ingredients
- 45 ml Vegan Butter
- 1 small white onion – medium diced
- 3 cloves garlic – minced fine
- 30 ml all-purpose flour
- 250ml Persephone Dry Irish Stout
- 500ml Veggie Stock
- 3-4 medium Yellow Potatoes – medium dice
- 30ml Nutritional Yeast
- 5ml Smooth Dijon Mustard
- Lemon juice and salt to season
- Chives to garnish
Method
1. Sweat onion and garlic in vegan butter in a medium saucepot on medium heat, stove setting 4-6
2. Once onions and garlic are translucent add all-purpose flour and cook for 3-5 min stirring flour constantly
3. Add Persephone Dry Irish Stout and slowly whisk stout into your roux, continue to cook until slightly thickened
4. Whisk in vegetable stock and once combined add potatoes.
5. Cook potatoes until fork tender ~ 20min And then blend soup until velvety smooth
6. Whisk in nutritional yeast, Dijon mustard and adjust seasoning with salt and lemon juice to your taste.
7. Garnish with minced chives and fresh cracked black pepper
Enjoy!
