Everyone is talking about plant-based diets right now. It’s not secret that they are not just a healthy way to eat but they are also better for the planet and the recipes taste amazing too! We were asked to take the #MeatlessMondayNight challenge in hopes of sparking real change. Don’t be intimidated, adopting a more plant-based diet can start with making a change just one day a week – so why not start by sidelining meat during Monday Night Football games this season?
One of my favorite recipes around this time of year involves potatoes and a big soup cup. Bonus points for it being vegan & gluten-free. Serve this up with a big plate of sourdough bread strips for dipping and watch as your friends eat it up. The secret ingredient in this soup is Silk’s Unsweetened Coconut Milk. Silk’s plant-based beverages and yogurt alternatives are extremely versatile in the kitchen and can be used to create delicious meat- and dairy-free versions of your go-to tailgating recipes.
1 tbsp. olive oil
4 garlic cloves, minced or pressed
1 large onion
5-6 red potatoes, diced
A handful of broccoli florets (optional)
4 cups vegetable broth
1 1/2 cup Silk Unsweetened Coconut Milk
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1tsp curry powder
pinch of sea salt
pinch of cayenne
Garnish with French fried onions (optional)
1) Heat the oil in a large soup pan or stock pot over medium heat. Add the garlic and onions, cover and cook until soft, about 5 minutes.
2) Add the potatoes and broccoli and stir to coat. Add the broth and spices. Bring to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, 15-20 minutes.
3) Pour half of the soup in a blender (about 2 cups), puree until smooth. Add the purée back into the remaining soup and add the coconut milk. Simmer 10 minutes more to blend the flavors. Taste and adjust seasonings. Serve hot.
The soup is also gluten-free & dairy-free!
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This conversation is sponsored by Silk. The opinions and text are all mine.