Potato soup, a very filling and tasty dish, based on the classic American recipe, but in a light and 100% vegetable version.
Recipe Information
- Preparation: 10 minutes
- Cooking time: 25 minutes
Ingredients
- 2 tablespoons of extra virgin olive oil, optional
- ½ onion, chopped
- 2 tablespoons of flour, gluten-free if necessary; I used whole wheat flour
- 1 1/2 cups of vegetable broth or water, 375 ml
- 1 1/2 cups unsweetened plant-based milk, 375 ml; I used soy milk
- ½ teaspoon of salt
- ¼ teaspoon of ground black pepper
- 450g of potatoes, 1 pound, peeled and diced
- 1/4 cup nutritional yeast or brewer’s yeast, 4 tablespoons
- 1 tablespoon of lemon juice, optional
Instructions
- Heat the oil in a pot and add the onion. Cook over medium-high heat for about 5 minutes, or until golden brown, stirring occasionally. If you prefer not to use oil, you can sauté the onion with a little water or broth.
- Add the flour and cook for 1 or 2 minutes, stirring frequently.
- Add the broth, milk, salt, and pepper, and stir until fully combined. Add more or less broth and milk depending on how soupy you like it. I used 1 1/2 cups of each (375 ml), but you can use 2 cups (500 ml) or even more.
- Add the potatoes, and when the soup comes to a boil, cover and cook over medium heat for about 15 minutes or until the potatoes are tender.
- Remove from heat, add the yeast and lemon juice, and stir until fully incorporated.
- You can serve the soup as is or blend it briefly with an immersion blender for a thicker texture. I like to top it with tempeh bacon (if you don’t eat oil, you can use my eggplant bacon recipe ) and chives.
- Store leftovers in the refrigerator in an airtight container for about 3-4 days.
Grades
- If you want to reduce the amount of sodium, you can use water or low-sodium vegetable broth, omit the salt, or add less.
- Nutritional information does not include toppings.
Nutrition
Serving size: 1/4 of the recipe | Calories: 264 kcal | Carbohydrates: 32.6 g | Protein: 14.5 g | Fat: 10.1 g | Saturated fat: 1.3 g | Sodium: 517 mg | Fiber: 8.9 g | Sugar: 3.6 g