Garlic And Potato Soup Vegan Recipes

VEGAN POTATO SOUP

Vegan Potato Soup image

My mother and I came up with this one night when an abundance of potatoes were around. The almond milk makes it so smooth and creamy. Enjoy! Top with green onions or any other topping for a great warm winter day soup.

Provided by Autumn Pumpkin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
3 cloves garlic, minced
4 russet potatoes, peeled and cut into 1-inch pieces
4 cups water
4 teaspoons salt, divided
2 cups almond milk
1 teaspoon ground black pepper

Steps:

Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

Nutrition Facts : Calories 147.1 calories, Carbohydrate 25.1 g, Fat 4.2 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 1236.9 mg, Sugar 4.6 g

GARLIC AND POTATO SOUP ( VEGAN )

Garlic and Potato Soup ( Vegan ) image

Make and share this Garlic and Potato Soup ( Vegan ) recipe from Food.com.

Provided by Vino Girl

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons olive oil
1 cup onion, chopped
4 cups low sodium vegetable broth
4 cups water
2 lbs russet potatoes, peeled and cut into 1/2 inch pieces
7 large garlic cloves, peeled
salt and pepper

Steps:

Heat oil in a large saucepan over medium heat.
Add onion and cook, stirring often, for 10 minutes or until golden.
Add broth, water, potatoes, and garlic. Bring to a boil.
Reduce heat to medium-low. Cover and simmer 20 minutes or until potatoes are very tender.
Cool slightly.
Coarsely puree soup in a blender or food processor 1 cup at a time. (Or puree the whole batch in the pot with an immersion blender.).
Don't over process!
Return soup to pan, and season with salt and pepper.
Simmer until heated through.

Nutrition Facts : Calories 245.7, Fat 5.3, SaturatedFat 0.8, Sodium 20.7, Carbohydrate 45.8, Fiber 5.7, Sugar 3.5, Protein 5.3

FENNEL, GARLIC AND POTATO SOUP

Fennel, Garlic and Potato Soup image

This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it's lighter and contains no dairy. It's good hot or cold.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons extra virgin olive oil
1/2 large or 1 medium onion, diced
2 stalks celery, sliced
2 pounds bulb fennel, trimmed, washed and diced
1 pound Yukon gold potatoes, peeled and diced
6 garlic cloves or 1/2 head green garlic, peeled and cut in half
Salt to taste
A bouquet garni made with a bay leaf, a couple of sprigs each parsley and thyme, 1/2 teaspoon fennel seeds and 1/4 teaspoon black peppercorns, tied in cheesecloth
2 quarts water, vegetable stock or chicken stock
Freshly ground pepper
Chopped fresh fennel fronds
Lightly crushed fennel seeds
Paper-thin slices of fennel bulb
Garlic croutons
Shaved Parmesan

Steps:

Heat the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion, celery, chopped fennel and a generous pinch of salt. Cook gently for about 5 to 8 minutes, until the vegetables have softened and lost some of their volume. Add the potatoes, garlic, bouquet garni and the water or stock and bring to a boil. Reduce the heat, add salt to taste, cover and simmer 45 minutes.
Remove the bouquet garni. Blend the soup until smooth with an immersion blender, or ladle into a blender, working in 1 1/2-cup batches. Remove the center from the blender cover, place a towel over the cover and pull it down tightly to prevent splashing. Blend and return to the pot. Heat through, add salt and pepper to taste and serve, or chill and serve cold, with your choice of garnishes.

EASY VEGAN POTATO SOUP

Easy Vegan Potato Soup image

A very filling and healthy vegan potato soup!

Provided by Charley

Categories Potato Soup

Time 3h35m

Yield 10

Number Of Ingredients 13

Ingredients

8 cups water, or more as needed
3 cups cashew milk
2 cups cooked brown rice
6 large red potatoes, diced
1 medium head cabbage, sliced
6 large carrots, diced
1 medium yellow onion, diced
2 tablespoons vegan butter
1 tablespoon olive oil
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon onion powder

Steps:

Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Boil for 5 minutes, then reduce heat to low, cover, and simmer for 3 hours. Stir occasionally while simmering and add any extra seasonings as desired.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 58.1 g, Fat 13.3 g, Fiber 8.3 g, Protein 6.9 g, SaturatedFat 1 g, Sodium 769.3 mg, Sugar 7.8 g

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