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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 194.3
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 294.1 mg
  • Total Carbs: 38.5 g
  • Dietary Fiber: 5.4 g
  • Protein: 4.9 g

View full nutritional breakdown of Soy Free Vegan Potato Soup calories by ingredient
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Soy Free Vegan Potato Soup

Submitted by: MOMMYSWAMI

Introduction

I needed to make a soup that was not only vegan but that did not include soy so that my 8 year old, who is allergic to soy, could eat it. I had no other vegan "milks" or "cheeses" on hand with which to adapt a traditional recipe so I had to start from scratch. This is my attempt to make a flavorful potato soup that contains no dairy analogs and is both vegan and soy free. Hope you like it as much as we do! I needed to make a soup that was not only vegan but that did not include soy so that my 8 year old, who is allergic to soy, could eat it. I had no other vegan "milks" or "cheeses" on hand with which to adapt a traditional recipe so I had to start from scratch. This is my attempt to make a flavorful potato soup that contains no dairy analogs and is both vegan and soy free. Hope you like it as much as we do!
Number of Servings: 12

Ingredients

    * Onions, raw, 2 medium (2-1/2" dia) diced
    * Olive Oil, 2 tbsp
    * Garlic, 2-3 cloves minced
    * Celery, raw, 3 stalk, large (11"-12" long) diced small
    * Thyme, ground, .5 tsp
    * Flour, 3 Tbs.
    * Bay Leaf, 1 leaf
    * Nutmeg, ground, pinch
    * Dill weed, dried, .25 tsp
    * Sage, ground, .25 tsp
    * *Imagine Organic Vegetable Broth, 7 cup
    * *Potato, raw, 6 large (3" to 4-1/4" dia.) cubed

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Directions

Heat olive oil in skillet over medium heat. Saute onions, garlic, thyme and celery sprinkled with salt until onions are translucent. Stir in flour. Then whisk in vegetable broth along with sage, dill, and nutmeg. After whisking add bay leaf. After well combined, add potatoes, cut into small cubes (if you're in a hurry like I always am, this cuts down on cooking time.) Cook until potatoes are tender, about 20 minutes. Mash by hand while still in the pot. Season with salt and black pepper to taste. Don't skip the fresh black pepper, it really adds to the taste.

Number of Servings: 12

Recipe submitted by SparkPeople user MOMMYSWAMI.






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