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Basque Potato Soup with Hearts of Palm & Rouille Crostini
2 or 2 Serving Dinner

Basque Potato Soup

with Hearts of Palm & Rouille Crostini

Tags: Nut-Free
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
600
FAT
22g
CARBOHYDRATES
86g
PROTEIN
18g

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INGREDIENTS

  1. 1 onion
  2. 1 green bell pepper
  3. 1 potato
  4. 1 scallion
  5. 2 cloves garlic
  6. 14 oz hearts of palm
  7. 1 tsp smoked paprika
  8. 1 tbsp white balsamic vinegar
  9. 1 ancient grain roll
  10. ½ tsp paella seasoning
  11. ¼ cup Follow Your Heart® Soy-Free Vegenaise
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
Tools: Zester or microplane, Large pot with lid
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
600
FAT
22g
CARBOHYDRATES
86g
PROTEIN
18g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables

Peel and dice the onion. Trim, deseed, and dice the green bell pepper. Dice the potato into ½ inch pieces. Thinly slice the scallion. Peel and mince the garlic. Drain the hearts of palm.

2
Start the soup

Place a large pot over medium-high heat with 1 tbsp olive oil. Once hot, add the diced onion, diced pepper, and a pinch of salt. Cook, stirring occasionally, until softened but not browned, about 3 to 5 minutes. Add just half the garlic and cook until aromatic, about 30 seconds.

3
Finish the soup

Add the diced potato, smoked paprika, 1 tsp salt, and 2½ cups water to the pot with the vegetables. Bring to a simmer and cook until vegetables are tender, about 13 to 15 minutes. Reduce heat to low, then add the hearts of palm and just 2 tsp white balsamic vinegar. Cover and keep warm on low heat.

4
Toast the crostini

Set the oven to broil on low. Halve the ancient grain roll, lengthwise. Drizzle with 2 tsp olive oil over the bread and sprinkle with a pinch of salt. Toast directly on the oven racks, cut side up, until browned, about 2 to 3 minutes.

5
Make the rouille crostini

Add the remaining grated garlic, remaining white balsamic vinegar, paella, and Vegenaise, to a medium bowl and stir the rouille well. Spread the rouille over the toasted bread.

6
Serve

Taste the Basque potato soup and adjust seasoning with salt as needed. Divide the soup between bowls and top with the sliced scallion. Serve with rouille crostini. Enjoy!

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