Soup and sickness

This warm, winter wonderful-ness is a not completely photogenic soup I enjoy eating and preparing all year long -- and during the cold months especially.

Vegan potato soup

4 T. olive oil
1 small onion, peeled and diced
4 potatoes, peeled and diced
1 t. sea salt
freshly ground black pepper
1/2 c. water
1/4 c. soy milk or soy creamer


In a soup pot, sautée the onion in the olive oil over medium heat until medium-soft. Add the potatoes and cover. Cook over medium-low heat for about twenty minutes, or until potatoes are soft. Add salt and pepper. Stir. Raise heat to high and add liquids. Bring to a boil, then cover and reduce heat to low. Allow to simmer at least ten minutes, then carefully transfer 3/4 of the soup to food processor. Puree or liquify, then recombine with the rest of the soup. Stir and reheat, if necessary.

Recently I made this comforting, savory dish because creamy potato soup was all I felt like eating this week when my intestines starting destroying themselves. It's a pretty ugly situation. Some of my six readers know that I've struggled with this chronic illness for the last fifteen years, and that although it's been essentially in remission for the last year, the years previous to that brought some pretty scary twists and turns. Now, with my recent sickness, it looks like I'll be returning to a particular therapy that works like a charm but once had the unwelcome side effect of nearly fucking killing me. But things are a bit different now, and we're keeping everything crossed, and I'm having soup. Please keep the whole situation in your prayers or meditations or whatever positive mind-stuff you think may work.