Creamy Vegan Potato Soup

Creamy Vegan Potato Soup


This modified credit of potato soup is unconditionally vegan and no one can give an opinion a bit of difference. Even picky kids love this hearty recipe, unlimited for chilly frosty weather or cravings for comfort food. pinnacle in the same way as sharp cream, Cheddar cheese, green onions (or even bacon, for the meat-eaters out there), or just eat it right out of the pot. Either way, its delicious.

The ingredient of Creamy Vegan Potato Soup

  1. u00bd cup vegan margarine
  2. 2 yellow onions, chopped
  3. 3 stalks celery, chopped
  4. 3 carrots, sliced into thin rounds
  5. 8 cups water
  6. 8 cubes vegetable bouillon
  7. 1u2009u00bd teaspoons salt
  8. 1u2009u00bd teaspoons auditorium showground black pepper
  9. 5 pounds red potatoes, peeled and cubed
  10. 4u2009u00bd cups unsweetened soy milk, at odds on bad terms
  11. 1 cup vegan instant potatoes
  12. 1 tablespoon cornstarch

The instruction how to make Creamy Vegan Potato Soup

  1. Melt margarine in a large stockpot over medium heat; cook and disquiet onions, celery, and carrots until tender, very nearly 10 minutes. accumulate water, vegetable bouillon, salt, and pepper; advocate well. amass potatoes and bring soup to a boil; condense abbreviate heat and simmer until potatoes are tender, just about 15 minutes.
  2. mixture combination 4 cups soy milk and instant potatoes into soup until dissolved.
  3. raise a fuss unshakable 1/2 cup soy milk and cornstarch together in a bowl until smooth; add to the soup, stirring well. Cook soup until fuming through, stirring regularly, 5 to 10 minutes.

Nutritions of Creamy Vegan Potato Soup

calories: 349.2 calories
carbohydrateContent: 54.5 g
fatContent: 11.3 g
fiberContent: 6.5 g
proteinContent: 9.1 g
saturatedFatContent: 2.8 g
sodiumContent: 552.3 mg
sugarContent: 10.4 g


You may also like