Remove the pot from heat. Sara Seitz is a freelance writer living with type 1 diabetes. Vegan, Gluten-free, Nut-free | Total time: 50 minutes. Reduce heat, cover and simmer until the potatoes are soft and cooked. Instructions. Traditional potato soup calls for butter, milk and heavy cream. Increase the heat and bring the soup to a boil. While the veggies are starting to cook, prep the garlic and potato. But if you're dealing with little people or those with texture sensitivities, you can use a hand blender to make this soup smooth and creamy. Then add sweet potatoes and carrots and fry briefly. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Add the bay leaf and potatoes. 1 garlic clove minced 5 cups vegetable stock 2 cup coconut milk 1 tsp salt 1/4 tsp white pepper Instructions Peel and chop three sweet potatoes. Vegan, Gluten-free, Nut-free, Low Fat | Total time: 55 minutes. 2 lb golden potatoes (scrubbed, rinsed & diced) 1 large carrot -diced 1 celery stick -chopped 1 cup raw cashews 7-8 cups vegetable stock (low sodium) 5-6 tbsp nutritional yeast 1 lb broccoli florets 1 pinch sea salt (to taste) 1 pinch red pepper flakes 1/3 cup fresh chives -snipped for garnish 1/2 tsp turmeric (optional) US Customary - Metric If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add in carrots and celery and saut for 5-7 minutes more. One of my kids requested I blend his, so I got try both styles and it's delicious either way. Now, add in half the milk and mix to mix the flour, and then the rest of the milk and ingredients and cook for 15-20 mins. Let simmer on medium heat until the potatoes are starting to get soft and the soup is creamy. When it comes to soup, theres nothing quite as comforting as potato soup. Ready in just 40 minutes, this soup works well as a healthy side dish or an entre with your favorite bread. To the pot, add your potatoes and stir the ingredients till well combined. Be sure to let the soup cool before closing the lid of the container. Finally, add the nutritional yeast, give the potatoes a quick mash to thicken the soup, taste to adjust seasonings, and this soup is ready to serve! This unique potato soup recipe will bring some southwestern flair to your bowl. Saut for a further one minute. For meal-prep, freezer meal, and storage instructions, see those sections in the blog post above. A variety of herbs and spices bring the flavor while nutritional yeast adds the umami yumminess that many vegan potato soups are missing. Along with classic aromatic veggies, this soup is infused with herbs and gets a smokey kick from the smoked paprika. ), Vegan Oatmeal Raisin Cookies (Healthy, Easy, & Oil-Free). If there is no resistance, the potatoes are cooked. As an Amazon Associate I earn from qualifying purchases. Simmer soup on medium heat for 30 minutes, or until potatoes are cooked through. Add the garlic and other spices, stir and cook just a minute or two. Alternatively, you can use a hand blender to make a smoother, creamier soup. Add the potatoes and vegetable broth to the pot. A few important meal-prepping tips: 1) Let the soup cool before you seal the containers. This is a thick soup, so if you add more veggies either reduce the other vegetables or add more liquid. In a large soup pot, saute onions, leeks, shallots, and garlic until onions are translucent. Sprinkle the flour and thyme over the vegetables and stir to coat. Did someone say comfort food? Nothing warms you up on a cool night quite like a warm bowl of soup! Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Add potatoes, water, and 2 teaspoons salt. This Mexican favorite won't disappoint. Add all the potatoes, and cover with vegetable broth. Thanks for stopping by! Hearty and filling, this Vegan Potato Soup is just what you need to warm up on a cool day. Copyright 2011-2022, All Rights Reserved. Top it up with the vegetable broth, bring the mix to a boil and then let it simmer for 20 minutes. Cook the dairy free potato soup on low for 10 minutes. Vegetarian cream soup with croutons. This soup is the easiest and most delicious potato soup ever! Once it starts to boil, let the onions cook 5 minutes. Add remaining ingredients - Add in the salt, pepper and flour and gently toss until veggies are coated. This delicious potato soup recipe takes the coconut milk trick to the next level by adding hearty vegetables and delicious toppings like vegan sour cream, vegan cheese, and plant-based bacon. ** Nutrient information is not available for all ingredients. This vegan potato soup is so hearty and flavorful, you won't believe it comes together in just 30 minutes. Slow Cooker Potato, Corn and Jalapeno Soup. Here's how to make potato soup in the instant pot: First, saut veggies until soft. Add the potatoes and the leek and cook for 5 minutes. Any non-dairy milk can be used in place of cashew milk. Add the broth and milk to the pot and stir to combine, deglazing the bottom of the pot if necessary. Creamy Vegan Potato Soup with Coconut Milk, 6. By using your pressure cooker, you can cook up a delicious, vegetable-packed soup without the oil in half the time. * Percent Daily Values are based on a 2,000 calorie diet. (-) Information is not currently available for this nutrient. Make The Recipe GF VG V DF NS Simple Summer Corn Soup 9-ingredient simple summer chowder with corn and potatoes. 1/2 cup of sour cream ( Sub additional 1/2 cup of almond milk if dairy-free) Toppings Top with green onion, bacon or cheese if desired. Add broth + stir. Taste for seasoning and add more if needed. Remove pot from the heat and puree soup with an immersion blender. Turn heat to . Dice the onion and add to a large soup pot, dutch oven, or Instant Pot. Soups sometimes have the reputation for being difficult and time-consuming, but this one is actually quite simple. (Careful, garlic burns quickly). This is my go-to recipe when the produce drawer is bare. Add everything else listed in the recipe EXCEPT the jalapeno, apple . Then heat some oil in a large pot and saut the onion for about 3 minutes. 4. Simmer for 20 to 30 minutes, or until the broth is slightly reduced and the potatoes are easily pierced with a fork. Just before you're ready to eat, stir in the nutritional yeast and give the potatoes a quick mash (or blend with a hand blender for the creamy version). Peel and chop the sweet potatoes and add them to the pot. Add a little vegetable broth to prevent onions, shallot, and leeks from sticking to the bottom of the pan. Dont miss this guide. It has all the flavorful veggies youd expect to find in potato soup with the decadent addition of flour and vegan milk to really up the thick and creamy factor. Add in the parsley and flour and cook, stirring constantly, for 2 minutes. Cover and cook on low 4-5 hours or until potatoes are tender and fall off a fork. Now finish off the soup with salt, pepper, and nutmeg. Instructions. Blend until smooth using a blender or immersion blender. Add the non-dairy milk gradually, then the broth. Here are more vegan potato recipes worth cooking up. Line a baking sheet with parchment paper. As soon as it boils, lower the heat and simmer for about 15 minutes. You do not need to use oil because the onions will quickly release their liquid and keep the veggies from sticking. Learn how to make vegan cream of broccoli soup and vegan tomato soup, too. Coconut milk adds the creaminess to this blended soup while tried-and-true ingredients like onion, garlic, and dried herbs deliver on the flavor front. Stir in the curry powder and cook for 1 minute. Cover and simmer for about 15-20 minutes, until a fork can easily pierce all the way through the veggies. Heat the oil in a large pot and cook the onion over medium-high heat until golden brown, stirring occasionally. In the same Dutch oven, saute your chopped onion in vegan butter until tender. Stir in the flour, whisking constantly to avoid any lumps. Most of my recipes are healthy, Whole-Foods Plant-Based, and easy on the budget. Slowly add in the stock while whisking. Bring to the boil then reduce to a simmer for 6-8 minutes until the potatoes are cooked through. Add the celery carrots, and onion to the pot and cook, stirring occasionally, until the onions are translucent. Add the potatoes and vegetable stock to the pan. Then add milk, vegetable broth, potatoes, bay leaf, thyme, marjoram and nutmeg. Serving Size: 1 serving. With these nine fantastic vegan potato soup recipes, you can do just that and never get bored. Finely chop the onion. Add the nutritional yeast (if using) as well. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Ready in just 30 minutes, our easy vegan potato soup comes together with simple ingredients and doesnt even require a blender. Combine spinach, sweet potato, beans, almond milk, onion, ginger, salt, and pepper in a medium pot; stir until combined. Heat the oil in a large pot over medium-high heat. Using a hand immersion blender, puree the soup until it's smooth and thick. Taste and adjust seasonings if necessary. Step 4. In a Dutch oven, cook the chopped potatoes, chopped celery and chopped carrots in vegan vegetable broth and water until tender; about 15 minutes. Set vegetables aside. Vegan, Gluten-free, Low Fat | Total time: 8 hours. If you need recipes you can grab from the freezer and throw on the stove for a quick weeknight meal, then this soup is perfect. Simply prep (wash, chop, etc) all of the veggies and potatoes, and add them a freezer-safe bag. When the potatoes are soft take out the bay leaves. When done cooking - blend with immersion blenderor regular blender. of the reserved cooking liquid. In a pot, brown the onion in the oil for 3-5 minutes until it is translucent. Instructions. Then add the plant milk, salt, and pepper and stir until well combined. Stir in nutritional yeast and *optional liquid smoke. (Youll need it later.) russet potatoes, peeled and cut into 1-inch pieces. Try serving this soup in warm rosemary-olive bread bowls. It's so warm, filling, and satisfying! Jenna is a food blogger focused on sharing allergy-friendly recipes. Raise heat so it starts to boil. STEP 5 - Simmer until the potatoes are starting to break down and the soup is thick and creamy. Lower the heat and allow the soup to simmer, stirring occasionally, until the base thickens a bit and the potatoes are tender, about 25 to 30 minutes. Kind of a stew and kind of a curry, everyone will be asking for the recipe. Add nutritional yeast. Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Clean Green Simple is a registered trademark of Clickseed LLC. Add to slow cooker. Add the garlic and cook it for another minute. Unauthorized use and/or duplication of this material without express and written permission from this blogs author and/or owner is strictly prohibited. For more protein you can add 1 can of dark red kidney beans. Please read our disclosure policy. Directions: 1. While you whisk, slowly add the soy milk and vegetable broth. Slow Cooker African-Inspired Peanut Stew. In a small bowl, mix cornstarch with vegan heavy cream or canned coconut milk with a whisk. Ratings and prices are accurate and items are in stock as of time of publication. Mix well and cook for 1 minute. Cook until the potatoes are fork-tender, and follow the rest of the instructions listed below. Then add the broth and milk. Youve never had potato leek soup like this before. Mash or Blend: When the potatoes are tender, blend or mash the soup to your desired consistency using an immersion blender, blender or potato masher. This protein-filled potato soup packs a nutritional punch to keep you fighting through the cooler, shorter days of autumn. It should take about 2 minutes. If you love potato soup as much as we do, youre going to want to check out these nine fantastic potato-centric soup recipes. Add broccoli florets. Heat the coconut oil in a large saucepan and saut the diced onion for about 2-3 minutes, stirring occasionally. Saute for 5 minutes or until browning. Add vinegar, garlic, and bay leaf and continue cooking for 2 minutes, until vinegar has evaporated. Once melted, add in the carrot, onion, celery and parsley and cook, stirring frequently, for 5 mins. When the vegetables can be pierced easily with a fork, drain and reserve the liquid. Hearty Vegetarian Potato Soup Recipe - this creamy soup is a great family meal for busy weeknights! English summer soup. Bring to a boil. Stir the blended soup back into the pot. STEP 5. Hi, I'm Julianne! This spicy soup will warm you from the inside out. Pour the soup back into the pot. Remove from the heat and remove the bay leaves. This soup adapts well to any flavors you might like to add - curry, cumin, basil, cardamom, whatever you like. Chop the potatoes into big chunks and add them to the pot. Its a keeper! This could take around ten minutes but just watch them as every stove is different! 8. Reduce heat slightly and continue to boil until the potatoes are fork-tender (about 10 minutes). Stir around every few minutes. When you're ready to cook the soup, add everything to a big pot along with the liquids and spices. Serve it with our amazing tempeh bacon sprinkled on top. Add chopped leeks and onions and saut over medium high heat until vegetables are slightly wilted, but not browned-approximately 2 minutes. Add the potatoes and bring to a boil. So if a smooth consistency will help with getting those veggies down, then go for it! Stir in the all-purpose flour, salt and pepper, stirring constantly until well combined. Add chopped potatoes, bay leaves and vegetable stock and bring to a boil. Still cant get enough spuds? Add the potatoes and veggie broth. Remove the bay leaf. Whether its thick and creamy or chunky and hearty, theres just something about this starchy vegetable that warms the soul and conjures feelings of home. Pour in the vegetable broth + bay leaves and bring the soup to a boil. Stir while adding the broth to avoid any lumps. Add the flour and whisk well for about 1 to 2 minutes until it's cooked and fully incorporated. Best of all, they take just five minutes of prep time and are ready in 20. Heat a large, heavy-bottom pot over medium-high. Home Recipes Dishes & Beverages Soups Bean Soups White Bean Soups. Add onions, olive oil, and a pinch of salt to a skillet. I love this hearty potato soup recipe from reader Gladys DeBoer in Idaho because its full of fresh vegetables cooked down to make a rich soup that always hits the spot. I love creating simple and comforting vegan food for the whole family. How to make. STEP 4. Bring to a boil. Simmering jalapenos, corn, potatoes, and spices in a crockpot for hours brings out the rich flavor of each ingredient for a powerful taste explosion. Scrape all veggies off the bottom of the pressure cookerto avoid getting a burn error. (You don't need any oil because the onions will quickly begin giving off their own liquid, so simply stirring the veggies a few times will be enough to keep them from sticking.). Do I need to peel the potatoes and carrots before I add them to the soup? Stir in potatoes. Heat olive oil in a large pot over medium heat. Stir in the potatoes, salt, and pepper. Saut for another 1-2 minutes. Her search for better health and better control of her blood sugars led her to a plant-based diet. You can use vegetable broth instead of water if you choose. Continuing mashing with a masher. Add the onion and garlic and saut for 3 minutes. Cook for another 10 minutes, on medium heat. Lock lid and cook for 7 minutes at high pressure. Add the coconut milk and lemon. For a creamy soup feel free to blend it all. Add everything, except the non-dairy milk and flour to a large soup pot. Cut the carrots into 1-inch pieces and add them to your pot. Adjust the heat as necessary so as not to brown the leeks. The 15 Best Vegan Blogs to Follow in 2022, 5 Vegan Sour Cream Substitutes Plus Our Best Recipe, 24 Vegan Memorial Day Recipes for Your BBQ Feast, 18 Scrumptious Vegan Thanksgiving Desserts. Want to take this dish over the top? Stir until the soup reaches your desired consistency. Add garlic and ginger and saut for a further minute. Bring to a simmer on medium-high heat, then reduce heat to medium-low. Heat a large pot with olive oil. Preheat your oven to 400 F (200 C) and line a baking sheet with parchment paper. Editors Tip: Heres how to chop an onion like a chef. Start by peeling and chopping the potatoes into half-inch pieces. Remove and discard the bay leaves. Slice the white and light green parts of the leek and rinse them well. 20 Comments. There, I just saved you 10 minutes of needless peeling. Cover and bring to a low boil. Add washed and rinsed lentils and toss to coat. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes. Stir to combine and cook for about one minute. STEP 3. Heat vegan spread in large soup pot or dutch oven until melted and foaming. 4. Reduce heat to low and gently simmer, covered, for about 10-12 minutes, or until the potatoes are cooked through and fork-tender, stirring occasionally. Taste the soup and add salt and pepper, if necessary. In a large pot, add some vegan butter or olive oil (or both) and the onion, celery and the parsnip plus a good pinch of salt, cook til soft, about 8-10 minutes over medium heat. Put all the vegetables in the slow cooker. Vegan Soup Recipes. Smashed Potato Salad with Vegan Feta & Green Beans Full Recipe on Lovely Jubley A delicious and easy potato salad recipe that's at home as a side dish at a summer BBQ or as part of the main plate. 2. After 10 minutes, use a potato masher to slightly mash the potatoes. Add more water if it becomes too thick. First, saute the onions and chopped garlic in a sufficiently large pot. You'll love this Vegan Potato Soup because it's: I love a hearty, chunky soup. Cashews, non-dairy milk, and nutritional yeast team up with hearty veggies, fistfuls of kale, and simple spices to give you a traditional-tasting potato soup without all the empty calories. Remove from the heat and blend with an immersion blender into a thick creamy soup. The perfect plant-based main or side that requires just 10 ingredients, 1 pot, and about 30 minutes to make. Remove bay leaf and mash well with a potato masher. Wrap your hands around a bowl of these hearty and healthy, easy to make vegan soups, stews, chowders and chilis! Add the potatoes and vegetable broth, pop on the lid, and let it simmer for 10 minutes. How to make Vegan Potato Soup: Cook onion 1/2 tsp salt garlic, celery, carrots for 5-7 mins, Add Bay leaf and quickly fry, then add flour and saut for 2 mins. This flavorful vegan soup packs plenty of punch, thanks to a generous blend of curry, allspice, and cayenne. Dice into cubes, about 1.5-inches each. Never made a roux before? Use a hand blender or food processor to blitz the soup to a smooth pure. Nope! Copyright 2020-2022 No Sweat Vegan on the Foodie Pro Theme, Vegan Chick-fil-A style Tofu Nuggets with Vegan Honey Mustard Sauce (Oil-free! Vegan Potato Cakes With Rice. The texture of some vegetables changes somewhat when they are frozen and defrosted, but since this is a soup, it won't make a difference. Add oil, garlic and ginger. Step 2. Turn down the heat a tad and simmer until the potatoes are fork-tender. Cook for about 5 minutes over low-medium heat, then add the frozen peas and cook for 15 more minutes, or until the veggies and peas are softened, stirring occasionally. Instructions. With two easy swaps, nobody will be able to tell that its completely free of animal products. To the pot, add your leeks, onion and celery. 4 russet potatoes, peeled and cut into 1-inch pieces. Bring to a boil over high heat. Season with remaining 2 teaspoons salt and pepper. Once the onions are caramelized, add the garlic and saut for another 3 minutes. This Vegan Leek and Potato Soup- slowly sauted leeks with garlic, simmered with potatoes in a vegetable broth. They're crunchy, veggie-packed treats with fewer than 60 calories per serving, and they make a great on-the-go snack. Add the leeks, onions, and carrots. Add chopped potatoes, broth, water, and salt to pot, and bring to a boil. Pour 5 cups vegetable stock on top of the veggies. Add coconut cream and blend up the soup using an immersion blender. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can! This vegan potato soup recipe is packed with vegetables. Simmer uncovered for 30 minutes, stirring occasionally. This spicy soup will warm you from the inside out. Add bay leaves as well, if you have. Your daily values may be higher or lower depending on your calorie needs. Add the onion carrot, celery, and garlic, and saut until soft, about 3-4 minutes. Mash until desired consistency prior to serving. Simmering jalapenos, corn, potatoes, and spices in a crockpot for hours brings out the rich flavor of each ingredient for a powerful taste explosion. Saut until the vegetables just start to soften and the onion turns translucent and begins to brown, about 5 minutes. Cooking it in an instant pot turns hard split peas and raw potatoes into something delectably creamy in just under 40 minutes. Here's how to pull together this creamy VeganPotato Soup. Drain the potatoes and line them next to each other on the baking sheet. Stir in almond milk. Transfer about 4 cups of the soup to a blender or food processor. Add potatoes, veggie broth, and coconut milk along with a couple pinches of salt and pepper. Place dutch oven on the stove over medium heat. Once hot, add the leek, garlic, thyme, bay leaf, and some salt and pepper. Turn down the heat a tad and simmer until the potatoes are fork-tender. Add the potatoes and bring to a boil. Use a knife and stab in the potatoes. Add the potatoes and cover and cook for 15 minutes or until the potatoes are fork tender. Add in the potato, broth, milk and salt. Greek Chickpea Soup with orzo and fresh vegetables in a fragrant, silky broth. Instructions. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Simply make up a big pot of this soup, portion it into individual soup-friendly containers, and store in the fridge for up to a week or the freezer for three months.
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