VEGAN POTATO SOUP
Vegan potato soup, a healthier alternative to the classic recipe. It's so creamy, comforting, and satisfying. To make it you only need 10 ingredients!
Provided by Iosune
Categories Soup
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large pot and cook the onion over medium-high heat until golden brown, stirring occasionally.
- Add the flour and whisk well for about 1 to 2 minutes until it's cooked and fully incorporated.
- Slowly add in the stock while whisking.
- Then add the plant milk, salt, and pepper and stir until well combined. Add more or less liquid (vegetable stock/water and milk), depending on how thick you want your soup to be.
- Add the potatoes and bring the soup to a boil.
- Then cover it and simmer for about 15 minutes or until the potatoes are soft.
- Remove from the heat, add the nutritional yeast and the lemon juice and stir until well combined.
- You can use an immersion blender and do 3-4 quick pulses or a potato masher to get a thicker and creamier soup. This step is optional.
- Serve immediately with toppings like tempeh bacon and chopped chives, or eat it with some seitan or tempeh.
- Keep the leftovers in an airtight container in the fridge for 3-4 days.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 264 calories, Sugar 3.6 g, Sodium 517 mg, Fat 10.1 g, SaturatedFat 1.3 g, Carbohydrate 32.6 g, Fiber 8.9 g, Protein 14.5 g
VEGAN POTATO SOUP
Steps:
- Peel the potatoes and cut them into medium-sized cubes. Slice the white and light green parts of the leek and rinse them well. Set both aside.
- Finely chop the onion. Then heat some oil in a large pot and sauté the onion for about 3 minutes. Add the garlic and cook it for another minute.
- Add the potatoes and the leek and cook for 5 minutes. Then add the vegetable broth and the bay leaf. Simmer for 15 minutes or until the vegetables are very soft.
- Fish out the bay leaf and discard. Reserve some of the cooked potatoes and leek for later if you want your soup to be a bit chunky. Purée the soup with a hand-held immersion blender until smooth. Alternatively you could also use a standard blender to purée the soup (see instructions in the recipe notes).
- Stir in the coconut milk, the dried thyme, the lemon juice, and season with salt and pepper. Serve immediately and sprinkle it with chopped green onion, parsley, and chives. Enjoy!
Nutrition Facts : Calories 232 kcal, Carbohydrate 39 g, Protein 7 g, Fat 6 g, SaturatedFat 5 g, Sodium 975 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
EASY VEGAN POTATO VEGETABLE SOUP
This is a very easy, thick vegetable soup with potatoes, carrot, and sweet potatoes. If you like, you can add some soy cream. If you like your soup thinner, add more vegetable broth.
Provided by vewohl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes, carrots, sweet potato, and vegetable broth and bring to a boil. Cover, reduce heat, and simmer until potatoes are soft, about 20 minutes.
- Puree vegetables with an immersion blender until smooth. Season with salt, pepper, and nutmeg.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 38.3 g, Fat 7.3 g, Fiber 6.2 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 298.7 mg, Sugar 8.2 g
VEGAN POTATO SOUP
My mother and I came up with this one night when an abundance of potatoes were around. The almond milk makes it so smooth and creamy. Enjoy! Top with green onions or any other topping for a great warm winter day soup.
Provided by Autumn Pumpkin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
- Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
- Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.
Nutrition Facts : Calories 147.1 calories, Carbohydrate 25.1 g, Fat 4.2 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 1236.9 mg, Sugar 4.6 g
DELICIOUS AND SIMPLE POTATO SOUP (VEGAN)
This creamy VEGAN potato soup is totally delicious. It's perfect to enjoy for lunch or dinner. Add kale, leeks, etc. to your taste. -- Came from the cookbook Everyday Wholesome Eating by Kim Wilson. Enjoy!
Provided by Hannah
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Sauté chopped onions and celery in oil over high heat for 3-5 minutes in a large pot.
- Add rest of vegetables, water, thyme, and basil. Cook over medium heat until tender (this takes about 30 minutes).
- Purée in blender or food processor until smooth and pour back into pot.
- Add the rest of the seasonings and salt, and simmer over low heat for an additional 10 minutes.
- Variation: Break 1 bunch kale into small pieces, steam, and add to soup in the last 10 minutes.
- Variation: Purée just one half of soup for a more chunkier version.
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