We are well into the fall season. I find that this is the time I start to crave more savory but not necessarily filling foods. In this case I wanted all the flavors of a baked potato but not the density of it in my belly. I felt like this soup was a great compromise for me in that I got to enjoy the baked potato but I didn’t feel the need to take a nap after eating. The flavor is creamy, cheezy, and soothing like a cozy blanket. Yes, you read that correctly. I can’t be the only person who thinks certain foods reminds them of cozy bed linens…LOL
Anyway, click here to find out the recipe for this soup.
Ingredients
4 cups of almond or coconut milk
5lbs (peeled)
1 small onion (diced)
2 large carrots (grated)
3 large stalks of celery (chopped)
1 package of Daiya cheddar (shredded)
1 tub of vegan sour cream
2 cups of vegetable broth
1 bunch of scallions (sliced)
1 tablespoon of Earth Balance (vegan butter)
1 tablespoon of Sriracha sauce
2 ½ teaspoons of sea salt
3 cloves of garlic (minced)
3 tablespoons of olive oil (extra virgin)
Cooking Instructions
Wash the potatoes well and put them in a large pot of water to boil. You can salt the water if you like. However, I don’t find this to be necessary since you will be adding salt to the soup later. I like to minimize the amount of salt I use in my cooking.
While the potatoes are boiling, saute the carrots, onions, celery and garlic in olive oil. Cook until semi- translucent and set aside.
After the potatoes are boiled chop them up and set aside half of the potatoes. Put the other half in your blender or food processor with 1 ½ cups of almond/coconut milk (whatever you have on hand). After blending, add to the sauteed vegetables in the pot and pour in the remaining 2 ½ cups of almond/coconut milk. Along with the 2 cups of vegetable broth. Make sure the stove is on medium heat.
While the soup is simmering, add in the remaining chopped up potatoes, and half of the Daiya. Add the Sriracha sauce, Earth Balance and sea salt. If the consistency of the soup is not to your liking Just follow these options (too thick -add more water) or (too thin -allow it to reduce with the lid off until it is a little thicker or add a tablespoon or two of flour). If you don’t want to add flour you can try adding more mashed potatoes or potato starch if you have it on hand. Stir the soup every so often to make sure that the cheese melts and doesn’t get stuck on the bottom of the pot.
The soup is pretty much done once the Daiya cheddar cheese is melted. Pour the soup into bowls and garnish with the imitation bacon bits, sliced scallions/green onions, vegan sour cream, and vegan cheese. Then serve and Enjoy!
Related articles
- Butternut Squash Soup (thevegasvegan.com)
- Sweet Potato Soup (healthwealthandbaby.com)
