Creamy Potato Soup with Crispy Pistachio-Leek Crumble

With an upcoming week of working the late shift, I decided to create a pot of soup which can be easily packed for lunches. The recipe was inspired by a craving for a potato dill cream based soup that mum makes every spring... and the melting snow accompanied by +14 degree C weather we've been having here in Edmonton is feeling a lot like spring...So here's to the world's most beautiful mum and memories of her delicious soup.

***Contains SOY***

1 cup grated carrots
1/2 roughly chopped onion
2 tsp chopped fresh dill
3/4 cup water
1 tbsp gluten-free vegetable bullion powder <*standard veg bullion powder will do if not following a G-free diet>

In a large saucepan over low heat, simmer carrots and onions until tender.

In a deep medium sized heavy saucepan, melt together
5 tbsp vegan margarine <*for a non vegan alternative regular margarine may be substituted>
4 tbsp potato starch
when melted, add
1/4 tsp pepper
1 tbsp gluten-free vegetable bullion powder
4 cups UNSWEETENED soy milk (do NOT use sweetened or even "original" soy milk as it will give the soup an undesired sweetness). <*for a non-vegan alternative, 2% or whole milk may be substituted>
Continually stir over med/high heat until a thick chowder-like consistency is achieved.

Next turn oven to 350 degrees and place
5 garlic cloves
on a baking sheet; drizzle with olive oil and put into oven until garlic cloves turn a light-medium golden brown. Once garlic is cooled slightly, peel and mash with a fork; add into carrot mixture.

The potato part is the most simple...take
3 whole unpeeled potatoes;
poke them a few times with a knife and pop into the microwave for 8 minutes (or until "baked"). Remove from the microwave and cut into 1 inch cubes and set aside.

The final part of this recipe is the delicious crispy topping;
1/4 cup sliced leeks
1/4 cup unsalted raw pistachios
(set aside)

Over medium heat warm
1 cup cooking oil
in a small/deep saucepan (I bought a fabulous 2 cup saucepan made by Starfrit which is use almost daily)

In a cereal bowl prepare
1/4 cup warm water with
1 heaping tbsp Ener-G Egg Replacer <*If following a non-vegan diet 1 egg may be substituted for water and Ener-G>

In a second cereal bowl combine
3/4 cup all purpose gluten-free flour <*for those not following a gluten free diet, all purpose wheat flour may be substituted>
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder

Coat pistachios and leeks in Ener-G mix and then dredge in flour mixture and fry small batches at a time in the hot oil until crispy.

Add carrot mixture to soy soup base; mix in potatoes, and 
1/2 cup whole kernel corn (I used canned). 

Top with Crispy Crumble and enjoy a taste of Spring!

PREP TIME: 10 min  COOK TIME:  20 min SERVES: 4