Vegan potato soup
I had main course at our girl’s night potluck this week and since I had a lot of potatoes to use up, I decided potato soup would be an awesome meal!
But since I had never tried making it before, I went immediately to google to find “Vegan Potato Soup.” After scrolling through a few recipes, I finally found one that sounded easy enough and which I had most ingredients for already (which is my criteria when searching recipes by the way).
Behold, the Vegan Potato Soup recipe from Daily Veggie with my own modifications.
- 5 medium sized, washed, peeled and diced potatoes
- 1/2 medium-sized onion, diced
- A few green onions, chopped
- 2 tsps pre-minced garlic
- 1 tbsp canola oil
- 3 cups of water
- 2 cups of light plain soy milk
- 2 tbsps whole wheat flour
- Salt and pepper to taste
This was the first time I could remember using my vegetable peeler to peel potatoes and it worked quite well!
Start my sauteeing oil, onions and garlic in the pot.
After a few minutes, add the potatoes, salt + pepper and water.
Let it cook for 10-15 minutes until the potatoes become soft. Then add the soy milk and flour, stirring well so that they mix. Let simmer for another 15-20 minutes, until the soup appears “creamy” and ready to eat. Add more salt and pepper if desired.
I thought this soup tasted pretty good. It had a great consistency and the potatoes were chunky and soft. My only complaint is that it was a bit on the bland side, so I’d like to see what spices or seasonings I could add to this to improve upon that.
I think everyone liked it though…no leftovers!