Vegan Potato Soup

Thick, hearty and creamy Vegan Potato Soup. It's really simple to make and very budget friendly. You can enjoy it just as it is, or get crazy with toppings. I like to finish mine off with some crumbled tempeh bacon, crispy roasted potato chunks & a sprinkle of parsley for a pop of colour!

2 tablespoons vegan butter , or olive oil, or to make oil-free omit and use a few tablespoons of water for sautéing instead
2 medium onions , chopped finely
2 ribs celery , diced
2 large carrots , diced
4 cloves garlic , chopped finely
2 teaspoons salt , plus more to taste
½ teaspoon ground black pepper , plus more to taste
4 tablespoons all purpose flour , or gluten-free all purpose flour
2 cups / 480 mls soy milk , or other unsweetened creamy non-dairy milk of choice
2½ - 3 cups / 600 - 720 mls vegetable broth/stock , divided
5 medium / about 700 g potatoes , cut into ½ inch cubes
¼ teaspoon ground nutmeg , (optional)
1 bay leaf

1. To a large saucepan, add the vegan butter/oil and warm over a medium heat before adding the onions, celery and carrots. Cook, stirring constantly, until the onions are just starting to get a little colour, then add the garlic and cook for another 2 minutes.
2. Add the salt and pepper, then the flour to the pan and stir it all around for about a minute to cook the raw flour taste out, then slowly add the soy milk, stirring as you go to work out any lumps. Then add the vegetable broth (reserving about ½ a cup / 120 mls) , chopped potatoes, nutmeg and the bay leaf.
Full instructions recipe visit:

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