Easy Vegan Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 medium russet potatoes, diced (skin on for minerals)6 cups of water (enough to cover potatoes).25 cups fresh garlic, diced1 tbsp. olive oil2 cups rice milksalt, pepper and herbs to taste
dice potatoes and put them in a large pot with the water. boil until soft.
while the potatoes are boiling, heat the oil in a skillet on medium to low heat. cook the garlic just long enough to heat it and bring out the flavor.
once the potatoes are soft, add the garlic, rice milk and any herbs for additional flavor (i like to use salt, pepper, curry, dill, thyme and caraway seeds). scoop several cups of the soup into a blender (be sure to leave some chunks in the pot for texture). blend and return to pot.
at this point the soup is done, but it's sometimes nice to allow it to simmer longer so the flavors have more time to merge.
makes four large (and filling!) servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ASHEINREALLIFE.
while the potatoes are boiling, heat the oil in a skillet on medium to low heat. cook the garlic just long enough to heat it and bring out the flavor.
once the potatoes are soft, add the garlic, rice milk and any herbs for additional flavor (i like to use salt, pepper, curry, dill, thyme and caraway seeds). scoop several cups of the soup into a blender (be sure to leave some chunks in the pot for texture). blend and return to pot.
at this point the soup is done, but it's sometimes nice to allow it to simmer longer so the flavors have more time to merge.
makes four large (and filling!) servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ASHEINREALLIFE.
Nutritional Info Amount Per Serving
- Calories: 307.5
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 69.5 mg
- Total Carbs: 61.8 g
- Dietary Fiber: 6.0 g
- Protein: 6.4 g
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