If this vegan potato soup is on the table, then there is always some sort of bread to go along with it.
Serve in bowls, garnish with fresh parsley, and enjoy! Add more salt/pepper to taste and red pepper flakes for heat. Allow it to simmer for a few more minutes, taste it, and adjust seasonings if necessary. Pour the blended soup back into the large pot, add the dairy-free cream (or canned coconut milk) and stir to combine. If using a blender then make sure to work in batches and not overfill the blender. For my preferred texture, pour about half of the soup into a different pot then blend one half with an immersion blender/blender until smooth.
Let the soup simmer for about 20 minutes or until the vegetables are softened. Pour in the vegetable broth + bay leaves and bring the soup to a boil. Sauté for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Heat oil in a large pot over medium heat and add the onion.
WATER INOTED OF MILK IN POTATO SOU FULL
You can read the rest of my ingredient notes and subs in the recipe notes section below.įor the full ingredients list, ingredient measurements, and nutritional information, then please read the recipe card below.
WATER INOTED OF MILK IN POTATO SOU PLUS
Honestly, though, I’ve tried this recipe multiple times with and without and find it delicious both ways – plus you have one less ingredient to deal with! So, I’ll leave the choice up to you. The other tweak I made was to leave leek as optional – I know, I know, this goes against the whole point of the traditional Suppengrün. In fact, if you’re not used to cooking with celeriac, you may be surprised to learn that it can be prepared in many of the same ways as potato mashed, roasted, cubed. While the flavor is like celery, it is also root-like and potatoey in ways, with a slightly nutty flavor too – which works wonderfully when combined with potatoes. If you can get your hands on some celeriac though, then definitely go for it. Within this vegan potato soup recipe, I’ve made two tweaks I’ve left the note that you can use celery rather than celeriac, as I’m aware that it’s easier to get a hold for many/ more familiar to many. So much so that you can even buy pre-made ‘bundles’ of the veggies in many supermarkets/stores (and often cheaper than purchasing each individually). These vegetables combined make up a delicious base to a vast array of German dishes. The base of this vegetarian potato soup can be made with a very popular traditional German ‘soup medley’ of vegetables called “Suppengrün” (Soup Greens), which consists of carrot, leek, parsley, and celeriac. Not only is this soup simple to make, but it’s made up largely of low-cost veggies and pantry staples, with several ingredient subs and additions you could make. Just because this is an easy soup recipe, doesn’t mean it’s not delightfully delicious! Luckily, as this recipe is also a great meal-prep option, it gives you a chance to change it up during the week, so you’ll never get bored. This recipe works well as a small appetizer, quick and healthy lunch, or hearty evening meal topped with sliced meat-free sausages- change the portion size. Want an even healthier version? I have got tips for that too! Depending on what texture you prefer, you can prepare this as chunky potato stew consistency, super smooth and creamy, or even a half-and-half smooth and chunky potato soup (how I like it). The ingredients are humble and low-cost (and probably many are already in your pantry/fridge), the soup is quick to prepare, yet it is so satisfyingly creamy and flavorful that you’d never be able to call it ‘boring.’Īs is always the case, there are several ways to adapt this recipe to your liking and what you have available, too. German potato soup – called Kartoffelsuppe in German- is super popular in Germany and is another one of those traditional dishes that ‘everyone’s Oma knows and cooks with love’. Is anyone else as obsessed with hearty vegan soup recipes as I am? I honestly believe that soups are so underrated all these ‘fancy’ cooking shows seem to almost make fun of ‘simple,’ ‘boring’ soup, but personally, I can spoon my way through a big bowl of soup and then go back for more. Plus, this recipe is gluten-free, dairy-free, and will have everyone returning to for seconds (and thirds!). Combining potatoes with carrots, celery, onion, and a selection of additional herbs, spices, and dairy-free cream leads to a more-ish comforting dish perfect for the colder months. This homemade German potato soup (Kartoffelsuppe) is a warm, creamy, and simple vegan stew.
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