Pink Potato Soup Food

MISSISSIPPI VEGAN'S PINK POTATO SOUP

Steps:

• For the soup base combine the water, oat milk, vinegar, potatoes, garlic, sea salt, nutritional yeast, onion powder, garlic powder, shallot, and bay leaves into a large pot and bring to a boil. Once this has come to a boil and the potatoes are tender, remove from heat. Let cool for about 20 minutes.
• Once cooled, remove the bay leaves and add the mixture to a high-speed blender. Then add in one piece of raw beet. Blend until smooth. Continue this step, adding more beet, until desired color is reached.
• Serve hot or cold and garnish with avocado, chopped dill, a sprinkling of flaky salt, and freshly cracked black pepper.

THE BEST LENTIL SOUP

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

BACON AND POTATO SOUP

Steps:

• cook bacon and garlic in pan til bacon is crisp.
• add potato stock and water bring to boil.
• reduce heat simmer covered til potato is just tender.
• add sour cream stir til heated through.
• remove from heat stir in parsley.
• IF you want your soup a bit thicker I quickly use a hand held blender and pulse it a couple of times but dont completely blend it or it will be too thick still leave some potato chunks. tastes even better the next day.
• you can also use 1kg of bintje or pink fir apple potatoes.

PINK POTATO SOUP

Steps:

• Boil potatoes, celery, carrot and onion in 1/2 cup water in a covered saucepan for 20 minutes. **Note per 1st review: If veggies are not diced in a VERY fine dice, this will need more than 1/2 cup water to cook. Use water to cover, more if needed.**.
• Add milk, salt, pepper and parsley; bring just to boiling point.
• Mix sour cream, flour and paprika.
• Remove 1 cup hot mix from pan, stir into sour cream mix, return all to pot.
• Cook, stirring constantly until bubbly and flour has thoroughly cooked (or soup will have a "floury" taste).

PINK POTATO SOUP RECIPE

Steps:

• 1. In large stockpot, saute onion and corn until tender. 2. Stir in flour and salt until blended. 3. Gradually add milk, bring to a boil- cook and stir about 10 minutes until thick and bubbly. 4. Reduce heat. Add potatoes, parsley and paprika. 5. Heat until potatoes are tender.