In my house (probably like a few of yours) we have staple meals. One of those is Potato Soup. Since going vegan the traditional recipe has changed a bit, and I think I've just about perfected it so I figured I could share with you guys my Vegan Potato Soup. Per usual it is a thicker soup, more similar to a stew, and is made in under an hour without much labor involved. So just an easy family dinner.
Ingredients (for a family of four)
- 5 Potatoes
- 2 Cups of Green Beans
- 2 Celery Sticks
- 1 Cup Corn
- 4 Tomatos
- 1/2 Cup Dried Zucchini
- 1/2 Quart Almond Milk
- Coconut Oil (optional)
The first step is going to be chopping up your potatoes. I try and go for cubes, but it doesn't matter all that much for the shape, size wise I do a variety to keep the texture of the soup from being too boring. Then add in the green beans, and corn and let boil. Once the potatoes are most of the way done take the pot and dump it into a strainer.While the main parts of the potato soup were cooking I got to work with the dried zucchini. Earlier in the week I'd used a dehydrator to condense it and make it easier to store, and bring out it's flavor. I then took the half cup of zucchini and put it into my Kuuk drum grater. I'm actually quite a fan of this grater because its very easy to use and gives me a little arm workout.
Once you have the mix back into your cooking pot add in the almond milk and bring the mixture to a low boil. You can then add tomatoes (mine are actually from my backyard garden) and celery. Let these cook until the celery is soft and then add spices. I'm loving my USimplySeason Beechwood grinder for this, because in addition to looking great it's easy to refill and does a great job with a variety of spices. If you're normally someone who likes butter in your soup a good replacement would be coconut oil. Then you're done.