|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When root vegetables are in abundance, this vegan soup recipe is a hearty and inexpensive go-to meal. Sans the butter, cream and bacon, this take on the traditional cream of potato recipe is much healthier. The use of a non-dairy milk alternative that contains carrageenan helps stabilize the liquid at higher temperatures. The result is the comfort and warmth that only hot creamy soup can bring. Have a cup for lunch or a bowl for dinner.
- There's nothing better to go with this creamy vegan soup than a crunchy topping. Add tortilla chips, pita chips or make homemade dairy-free crackers.
- If there are leftovers, the soup can be refrigerated for up to 5 days and reheated in a saucepan. Freeze the soup for up to two to three months.
- Adding fresh vegetables to the soup can make this soup even heartier as well as add some crunch. The best option for this soup is fresh white or yellow corn. Add the fresh corn with the other vegetables or at the end if you prefer whole kernels.
- If you avoid soy, you can substitute the soy milk with almond milk and switch the margarine with soy-free and dairy-free margarine.
- If you want to make this gluten-free, use a flour alternative instead of the flour.
- 4 cans low-sodium vegetable broth
- 6 cups finely chopped potatoes
- 1 cup finely chopped onion
- 4 stalks celery, finely chopped
- 3 garlic cloves, finely chopped
- 4 cubes vegetable bouillon
- 6 tablespoons dairy-free soy margarine
- 5 tablespoons all-purpose flour
- 3 cups plain soymilk
- Salt and pepper, to taste
In a large pot, combine the broth, potatoes, onion, celery, garlic, and bouillon, and bring to a boil. Cook for 15-20 minutes, or until the potatoes are tender. Drain the vegetables, reserving the liquid. Place the vegetables and 1 cup of the liquid in a blender or food processor, working in batches if necessary, and process until the mixture is smooth but some pieces of potato still remain. Return the puree to the pot, stirring to combine, and simmer the soup over low heat.
Meanwhile, in a medium saucepan, heat the dairy-free soy margarine over medium-high until just melted. Whisk in the flour and cook for 1 minute, or until the flour smells slightly toasty but is not burned. Continuing to whisk constantly, gradually add the soymilk, cooking until the mixture is slightly thickened to the consistency of a cream sauce.
Add the mixture to the simmering soup and stir until just combined. Heat until desired temperature and consistency, add salt and pepper to taste and serve hot.