Creamy Vegan Potato Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 188.6
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 335.7 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 4.6 g
- Protein: 6.9 g
View full nutritional breakdown of Creamy Vegan Potato Soup calories by ingredient
Introduction
This is a delicious, creamy, rich potato soup that happens to also be vegan! Would make a great fall meal with a piece of crusty bread. For those who are skeptical - you don't even taste the white beans, they just add some thickener and nutritional value and blend right in to the flavors. Delicious! This is a delicious, creamy, rich potato soup that happens to also be vegan! Would make a great fall meal with a piece of crusty bread. For those who are skeptical - you don't even taste the white beans, they just add some thickener and nutritional value and blend right in to the flavors. Delicious!Number of Servings: 10
Ingredients
-
Potatoes, 6 medium chopped in 1" cubes
Onion, 1 diced (can also use green onions or leeks)
Mushrooms, 1 cup chopped
Garlic, 3 cloves diced
1 Tb. Olive Oil
1 Can White Beans
Approx. 3-4 cups veggie broth
1 carton plain Soy Milk
2 Tb. flour
Salt, lemon pepper, crushed red pepper, seasonings to taste
Directions
Makes 10 1-cup servings
* Have all your veggies and potatoes chopped and ready to go.
* Heat olive oil in a large soup pot
* Sautee onions, garlic and mushrooms until soft
* Add potatoes and enough veggie broth to just cover. Cover and simmer for 30 minutes or until cooked through
* While potatoes are cooking, blend the white beans until mostly smooth. Use some extra veggie broth to help them blend if needed.
* Once potatoes are cooked pour the white beans into the pot and stir well.
* Begin blending the potato mixture in batches with 1 cup of soy milk in each batch. Blend until mostly smooth, or leave it chunkier according to your taste.
* Pour all the soup back into the pot and stir in any remaining soy milk keeping the temperature low.
* Season with salt, lemon pepper, red pepper flakes, and any herbs to taste
* Whisk 2 Tb. of flour with 1/2 cup of veggie broth until smooth and stir into soup.
* Cover and let heat through for 5-10 for minutes to let flour thicken (don't bring it back to a boil to keep the soy milk from spoiling)
* Enjoy!!!
Some variations that have been suggested are substituting some of the potatoes with pumpkin, butternut squash, or sweet potatoes, adding corn, grated carrots, celery, or veggie bacon for a different flavor. Try it all!
Number of Servings: 10
Recipe submitted by SparkPeople user KIRANERYS.
* Have all your veggies and potatoes chopped and ready to go.
* Heat olive oil in a large soup pot
* Sautee onions, garlic and mushrooms until soft
* Add potatoes and enough veggie broth to just cover. Cover and simmer for 30 minutes or until cooked through
* While potatoes are cooking, blend the white beans until mostly smooth. Use some extra veggie broth to help them blend if needed.
* Once potatoes are cooked pour the white beans into the pot and stir well.
* Begin blending the potato mixture in batches with 1 cup of soy milk in each batch. Blend until mostly smooth, or leave it chunkier according to your taste.
* Pour all the soup back into the pot and stir in any remaining soy milk keeping the temperature low.
* Season with salt, lemon pepper, red pepper flakes, and any herbs to taste
* Whisk 2 Tb. of flour with 1/2 cup of veggie broth until smooth and stir into soup.
* Cover and let heat through for 5-10 for minutes to let flour thicken (don't bring it back to a boil to keep the soy milk from spoiling)
* Enjoy!!!
Some variations that have been suggested are substituting some of the potatoes with pumpkin, butternut squash, or sweet potatoes, adding corn, grated carrots, celery, or veggie bacon for a different flavor. Try it all!
Number of Servings: 10
Recipe submitted by SparkPeople user KIRANERYS.