Creamless Cream of Potato Soup (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
-One head of cauliflower, chopped-5 russett potatoes, cubed, skin on-6 tablespoons olive oil-1 medium onion, chopped (about 1 cup)-1 leek, sliced (cut the tough bits off)-4 cups vegetable broth-Salt, to taste-Pepper, to taste-BacOs (optional - and yes, they are VEGAN!)
1) In a large soup pot, heat up veg broth to simmer over medium-high heat, add cubed potatoes. While they are cooking...
2) Put chopped cauliflower and onions in a medium pot with the olive oil on medium heat... simmer it down until it's all soft. You can add a little salt here to help that process.
3) When the cauliflower and onion mixture is softened, put it all in a blender, add some of the veg broth right out of the pot (about a half-cup). Liquefy the mixture. And I mean LIQUEFY it. If you think you haven't done enough liquefying, do another minute of liquefying.
4) Add liquefied cauliflower and onion mixture to potatoes and veg broth already simmering away. Stir well.
5) Add sliced leeks to the mixture, reduce heat to medium low, let simmer for 5 minutes, stirring frequently. Add salt/pepper to taste.
6) Serve! Add BacOs for garnish, if you want.
Serving Size: Makes six decent-size bowls of soup - about 2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user SHAKINGTHETREE.
2) Put chopped cauliflower and onions in a medium pot with the olive oil on medium heat... simmer it down until it's all soft. You can add a little salt here to help that process.
3) When the cauliflower and onion mixture is softened, put it all in a blender, add some of the veg broth right out of the pot (about a half-cup). Liquefy the mixture. And I mean LIQUEFY it. If you think you haven't done enough liquefying, do another minute of liquefying.
4) Add liquefied cauliflower and onion mixture to potatoes and veg broth already simmering away. Stir well.
5) Add sliced leeks to the mixture, reduce heat to medium low, let simmer for 5 minutes, stirring frequently. Add salt/pepper to taste.
6) Serve! Add BacOs for garnish, if you want.
Serving Size: Makes six decent-size bowls of soup - about 2 cups each
Number of Servings: 6
Recipe submitted by SparkPeople user SHAKINGTHETREE.
Nutritional Info Amount Per Serving
- Calories: 288.5
- Total Fat: 14.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,855.3 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 6.7 g
- Protein: 7.1 g
Member Reviews