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I'm Pat! I have been living a vegan lifestyle for a year now. Click 'more' to learn about my story.

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December 3, 2019

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Vegan Cream of Potato Soup

December 3, 2019

Ingredients:

 

3 carrots, diced

3 stalks celery, diced

1 large onion, diced

4 - 5 cloves garlic, minced

2 - 3 tbsp olive oil

6 - 8 cups yukon gold potatoes, diced

1 cup frozen corn kernels

1 15 oz can of small white beans

2 32 oz containers vegetable broth

1 heaping tsp of dried dill

1 1/2 tsp celery salt

1 tsp ground nutmeg

salt and pepper to taste

1 cup chopped kale, more or less to your liking

 

Directions:

 

1. Saute the onion and garlic in the oil for about 3 minutes.

2. Add the carrot and celery and saute 3 - 4 more minutes.

3. Add the vegetable broth, potatoes, dill, celery salt, salt and pepper.

4. Bring to a boil, reduce heat to low and simmer for 15 minutes or until the potatoes are tender.

5. Using an immersion blender, puree about 1/4 to 1/3 of the soup to create a thick creamy base.

6. Add the corn, kale and white beans, and simmer until heated through.

 

 

 

 

 

 

 

 

 

 

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