Garlic And Potato Soup Vegan Food

GARLIC AND POTATO SOUP ( VEGAN )

Steps:

• Heat oil in a large saucepan over medium heat.
• Add onion and cook, stirring often, for 10 minutes or until golden.
• Add broth, water, potatoes, and garlic. Bring to a boil.
• Reduce heat to medium-low. Cover and simmer 20 minutes or until potatoes are very tender.
• Cool slightly.
• Coarsely puree soup in a blender or food processor 1 cup at a time. (Or puree the whole batch in the pot with an immersion blender.).
• Don't over process!
• Return soup to pan, and season with salt and pepper.
• Simmer until heated through.

VEGAN BAKED POTATO SOUP

Steps:

• Heat a medium-size heavy pot or Dutch oven over medium heat. Add 2 tablespoons of the olive oil, the scallion whites and all but about 1/4 cup of the scallion greens and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook, stirring, until tender and aromatic, about 1 minute. Add the broth, cashew milk, potatoes, 1 1/2 teaspoons salt and a generous amount of pepper. Bring to a boil, then cover, reduce the heat and simmer until the potatoes are tender and crumble when pierced with a fork, about 10 minutes. The cashew milk will look curdled when it first comes to a boil and for a few minutes after it simmers, but it will smooth out when the soup is pureed.
• While the potatoes cook, dry the reserved potato peelings well. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the potato peels flesh-side down in a single layer and fry, turning once or twice, until crispy and golden brown, about 4 minutes total. Transfer to paper towels using a slotted spoon, then immediately season with salt and a generous dusting of smoked paprika and transfer to a plate or rack-the longer they stay on towels, the quicker they de-crisp.
• When the potatoes are done, turn off the heat and use a slotted spoon to scoop one-third to one-half of the chunks into a bowl. Puree the remaining mixture in the pot with an immersion blender until smooth. Alternatively, allow the mixture to cool slightly and then puree in batches in a regular blender. (See Cook's Note.) Stir in the nutritional yeast and vegan sour cream until smooth.
• Return the potato chunks to the soup, crumbling them a bit as you drop them into the pot. Heat over low heat until hot; it doesn't have to come to a boil. Taste and adjust the seasoning with more salt and pepper as needed.
• Divide the soup among shallow bowls and top each with some vegan cheddar, a dollop of sour cream and some reserved scallion greens. Crumble the potato peels over the tops.

GARLIC AND POTATO SOUP

Steps:

• At least 1 1/2 hours before serving preheat oven to 350°F.
• Remove any loose papery skin from garlic, leaving head intact.
• Place garlic in small baking dish; pour olive oil over garlic.
• Cover and bake garlic 1 hour.
• Cool garlic until easy to handle.
• Separate garlic head into cloves.
• Press soft, cooked garlic from each clove into small bowl; discard skin.
• Reserve 1 tbsp olive oil from roasted garlic.
• Dice onions.
• In 4 qrt saucepan over medium high heat, in reserved olive oil, cook onions until golden brown and tender.
• Peel and dice potatoes.
• Add to onions in saucepan with garlic, chicken broth, and 3 cups water; over high heat, heat to boiling.
• Reduce heat to low; cover and simmer until potatoes are tender, about 10 minutes.
• Spoon half of potato mixture into blender; cover and blend at low speed until smooth.
• Pour mixture into bowl.
• Repeat with remaining potato mixture.
• Note: Use an immersion blender instead if you have one.
• Return all to sauce pan.
• Add half and half cream and heat soup to boiling, stirring constantly.
• Serve soup hot or refrigerate to serve chilled soup later.

GARLIC AND POTATO SOUP

Steps:

• In a heavy saucepan cook the garlic and the potatoes in the oil over moderate heat, stirring occasionally, until the vegetables are pale golden, add the water and salt to taste, and simmer the mixture for 20 minutes, or until the potatoes are very soft. In a blender purée the soup in batches until it is smooth, transferring it as it is puréed to a bowl, and stir in the scallion and salt and pepper to taste.

DELICIOUS AND SIMPLE POTATO SOUP (VEGAN)

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.

CREAMY VEGAN POTATO SOUP

Steps:

• In a large pot, saute your onion and garlic in the coconut oil for a few minutes, just until onions are softened.
• Add potatoes to the pot along with the 7 1/2 cups water. Allow to simmer for 10-12 minutes, or until potatoes are fork tender. Once potatoes are tender, or close enough, add corn kernels and (if using frozen) cook for another few minutes until thawed.
• Heat 1 1/2 cups water with vegan bouillon cubes for 1-2 minutes in the microwave (or in a small saucepan on the stove top if you prefer).
• In a high speed blender, process 3-4 cups of the soup (make sure to get plenty of potatoes, corn, and onion), water/bouillon mixture, cashews, and nutritional yeast until smooth (if you have a Blendtec, use the Soup button). Pour blended mixture back into the pot and stir until well incorporated.
• Serve hot with crusty garlic bread!

CAULIFLOWER AND POTATO SOUP (VEGAN)

Steps:

• Chop the cauliflower, onion and potatoes into dice.
• Cover with the vegetable stock and cook until soft.
• Cool briefly; pour into a blender; blend to preferred consistency.
• Return the mixture to the saucepan and reheat gently.
• Serve topped with the parsley.