This creamy pecan soup, gets its mouthwatering sweet and savory flavor profile from pungent garlic, onions, chili powder, and a generous dollop of maple syrup. After the soup is pureed to a velvety consistency, serve it steaming hot with a sprinkle of cheese and crushed pecans. Smart Recipes, American,Vegan,Vegetarian Recipes, Dairy Recipes, Recipes Dairy American,Vegan,Vegetarian Native American Toasted-Pecan Soup Native American Toasted-Pecan Soup Recipe | PT2H35M Serves 10 Ingredients: 2.5 Cups Pecans 2 Tablespoons Vegetable Oil 1 Large Onion 0.25 Cup Agave Nectar Or Maple Syrup 1 Tablespoon Chili Powder 2 Cloves Garlic 3 Cups Vegetable Stock 0.25 Tea Fresh Thyme 1 Bay Leaf 1 Cup Plain Soymilk 0.5 Cup Vegan Cheddar Cheese 0.25 Cup Scallions 4 Cups Water 0.125 Teaspoon Salt & Freshly Ground Black Pepper Preheat your oven to 350 degrees. Arrange the pecans on a baking sheet and toast for 7 to 10 minutes, until they are browned slightly and fragrent. Allow the pecans to cool and roughly chop. Set aside. Heat oil over medium heat in a large Dutch oven and sauté onions for 5 minutes. Add 2 cups of roasted pecans, chili powder, garlic and agave nectar to the pan and cook for 2 to 3 minutes. Stir in bay leaf, thyme, broth and 4 cups water. Adjust seasoning with salt and paper. Cover the saucepan and bring the mixture to a boil. Reduce the heat to low and simmer for 2 hours. Discard the bay leaf. Blend the remaining mixture into a smooth puree using a handheld blender. Stir in soymilk and return to a slow simmer for at least 10 minutes. Garnish with remaining pecans, scallions and cheese.

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