Mediterranean Creamy Potato And Mushroom Soup Vegan Recipes
MEDITERRANEAN CREAMY POTATO AND MUSHROOM SOUP (VEGAN)
Steps:
- Heat a large pot over high heat and sauté the mushrooms with the olive oil until well-browned and fragrant (about 5 minutes).Add the leek, onion, garlic, and peppers and continue to cook stirring occasionally, until the onion is translucent (about 3-4 minutes).
- Remove and discard the garlic clove and add the potatoes, the thyme, the smoked paprika, salt and pepper, and enough water to almost cover the vegetables (about 2 1/2 - 3 cups).Let it come to a boil, reduce heat and simmer until the potatoes are fork tender, about 30 minutes (it will depend on the size of the diced potatoes).
- While the soup is simmering, make the béchamel sauce: transfer the olive oil and the flour to a small pot and cook over medium/high heat until the flour is toasted and smells nutty. Remove from the heat, let it cool down for 1-2 minutes and add the almond milk while whisking constantly with a whisk.Add the nutmeg, paprika, salt, and pepper and return to heat. Cook whisking constantly until it starts to thicken.
- When the soup is ready, add the olive oil béchamel sauce to the pot, stir well and cook for 5 more minutes. Taste, adjust the salt, and serve with chopped chives.
- Eat!
CREAMY VEGAN POTATO SOUP
I can't take credit for this recipe. I've done a few minor modifications, but it's a seriously simple and delicious concoction by Lyndsay at Vegan Yumminess.
Provided by Sunrabbit
Categories Potato
Time 23m
Yield 104 ounces, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, saute your onion and garlic in the coconut oil for a few minutes, just until onions are softened.
- Add potatoes to the pot along with the 7 1/2 cups water. Allow to simmer for 10-12 minutes, or until potatoes are fork tender. Once potatoes are tender, or close enough, add corn kernels and (if using frozen) cook for another few minutes until thawed.
- Heat 1 1/2 cups water with vegan bouillon cubes for 1-2 minutes in the microwave (or in a small saucepan on the stove top if you prefer).
- In a high speed blender, process 3-4 cups of the soup (make sure to get plenty of potatoes, corn, and onion), water/bouillon mixture, cashews, and nutritional yeast until smooth (if you have a Blendtec, use the Soup button). Pour blended mixture back into the pot and stir until well incorporated.
- Serve hot with crusty garlic bread!
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POTATO MUSHROOM SOUP RECIPE (VEGAN)
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4.9/5 (15)Calories 206 per servingCategory Soup
- Preheat a large soup pot over medium flame. Add the onion (or leeks) together with a splash of water and saute until translucent, about 5 minutes.
- Stir in the carrots and celery and a pinch of sea salt and cook another 5 minutes or so until softened.
- Add the garlic, bay leaf, thyme, ground mustard and turmeric and give everything a quick stir. Add the mushrooms and cook another 5 minutes or so until wilted. Stir in the potatoes and pour in the water.
- Bring the soup to a simmer, add a good pinch of sea salt and cover with a lid. Cook for about 20 minutes or so until the potatoes are cooked through.
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