Quick and Easy Potato Soup #vegan #delicious
When I first wrote about my new love, my VitaMix blender, and mentioned that my daughter was making herself a batch of potato soup every day after school, I figured it wouldn’t be long before I posted the recipe. To tell the truth, it’s such a simple one, adapted from the VitaMix cookbook, that I decided to hold it in reserve for a time when I didn’t have anything new to post.
Well, that time has come. Lately my cooking muse must be on vacation, so while I’m waiting for her to drag her suntanned bee-hind back home, I’ve been relying on a lot of old standards (mostly of the Ridiculously Easy variety) to keep us fed.
On nights when I just want to clean out the fridge, I do a vegan version of the old “meat and three veg” where the “meat” is a simple bean or tofu dish and one of the three vegetables is a light soup. Last night’s meal, for instance, consisted of baked tofu, roasted asparagus, salad, and potato soup—hardly gourmet, but somehow elegant in its simplicity.
Lentil, Chard & Sweet Potato Curry
- 3 medium Yukon Gold potatoes cooked and peeled, if desired
- 1/2 small onion
- 1 cup vegetable broth
- 1/4 teaspoon rosemary
- 1/8 - 1/4 teaspoon white pepper using more will make it spicy
- 1/2 teaspoon salt or to taste
- 1 tablespoon raw cashews or 1/2 tbsp. cashew butter optional
- 1 tablespoon nutritional yeast
- 1 1/2 cups low-fat soymilk or other non-dairy milk
Instructions :
- High-Powered Blender users: Place two of the potatoes along with the remaining ingredients into the blender in the order given. Start machine on low speed and increase to highest setting. Blend for about 4 minutes, until steaming hot. Dice remaining potato and divide it among 4 bowls. Pour the soup over the potatoes and serve hot.
- Regular Blender/Stovetop users: Chop the onion and sauté it until soft in a medium-sized saucepan. Cut the potatoes into cubes and add 2/3 of them to the pan, along with the broth, rosemary, white pepper, and salt. Simmer, covered, for about 15 minutes. Pour into blender along with cashew butter, soymilk, and nutritional yeast. Blend until smooth. Return to pan, add remaining potatoes, and cook, stirring often, over low heat until hot.