Description

Simple, one pot, quick green onion and potato soup for one.

Ingredients

• 2 C Water (don’t use tap if it tastes like clorine), use chicken broth if you’re not going to use the Massel broth powder below.
• 1 heaping teaspoon Vegan Massel Chicken Broth Powder.
• 1/3 C Instant Mashed Potato Flakes (unflavored, but I’ll be honest, Idahoan makes a loaded one thats really good in this too).
• 1/2 bunch of green onions, sliced with the white part separated from the green, 4-5 individual stalks is good, you want roughly 3/4 cup.
• 1/2 teaspoon butter (just enough to lightly saute the white parts of the green onion).

Instructions

1. Prep all your ingredients first, this goes fast so be ready.
2. Melt the butter in the saucepan over medium heat, once it is completely melted add the white parts of the green onions and stir for a minute or two to soften them. I always add a pinch of salt here, and taste them as well to get the flavor I want.
3. Once the onions are a bit soft, add the water and broth powder (or just add the 2 C of chicken broth) and bring to a boil.
4. Slowly stir in the 1/3 C mash potato flakes, just a bit at a time to avoid a big old clump, but if it clumps it will stir out in a minute anyway.
5. Taste it, salt it if it needs it (it will), I also like to add just a little freshly ground black pepper, then gently simmer that for 5-10 minutes
6. Right at the end, add the green parts of the green onion, give it a quick stir and then pour into a bowl and enjoy.

Variations

A small splash of white wine before you add the broth wouldn’t hurt if you happen to have an open bottle.

Adding 1/4 teaspoon each of guajillo and ancho chili powders is awesome, or you can use 1/2 teaspoon of regular chili powder (less awesome unless you have really good chili powder though). Sometimes when I do this I add 1/4 c of some canned beans, black beans, garbanzos, white beans, doesn’t matter, if you have leftovers from something else, toss them in.

Sometimes I like to add 1/8 c (eyeball half of your quarter cup measure) of rinsed uncooked rice - just adjust the cooking time to compensate for the time it takes to cook rice. For the basmati I usually have around, it takes about 20 minutes extra, so I just stop at the end of step 3 before adding the mash potato flakes, add rice, cover the pot and simmer for 20 minutes on low heat, then raise the heat back to medium and continue with the steps.