Delicious And Simple Potato Soup Vegan Recipes

Steps:

• Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Boil for 5 minutes, then reduce heat to low, cover, and simmer for 3 hours. Stir occasionally while simmering and add any extra seasonings as desired.

Steps:

• Sauté chopped onions and celery in oil over high heat for 3-5 minutes in a large pot.
• Add rest of vegetables, water, thyme, and basil. Cook over medium heat until tender (this takes about 30 minutes).
• Purée in blender or food processor until smooth and pour back into pot.
• Add the rest of the seasonings and salt, and simmer over low heat for an additional 10 minutes.
• Variation: Break 1 bunch kale into small pieces, steam, and add to soup in the last 10 minutes.
• Variation: Purée just one half of soup for a more chunkier version.

Steps:

• In a large pot, saute your onion and garlic in the coconut oil for a few minutes, just until onions are softened.
• Add potatoes to the pot along with the 7 1/2 cups water. Allow to simmer for 10-12 minutes, or until potatoes are fork tender. Once potatoes are tender, or close enough, add corn kernels and (if using frozen) cook for another few minutes until thawed.
• Heat 1 1/2 cups water with vegan bouillon cubes for 1-2 minutes in the microwave (or in a small saucepan on the stove top if you prefer).
• In a high speed blender, process 3-4 cups of the soup (make sure to get plenty of potatoes, corn, and onion), water/bouillon mixture, cashews, and nutritional yeast until smooth (if you have a Blendtec, use the Soup button). Pour blended mixture back into the pot and stir until well incorporated.
• Serve hot with crusty garlic bread!