Vegan Potato Soup
It's hard to find canned vegetarian soups. Let alone vegan. I believe there's a healthy choice zesty veg soup that is and a progresso lentil one, but the choices are very limited.
So, wanting some potato soup I set out to make my own.
Ingredients
1 can diced potatoes
2 tsp olive oil
1 can vegetable broth
2/3 cup almond, soy or rice milk
1/2 a large yellow onion diced
4 cloves garlic
2-3 canned artichoke hearts
1 tsp rosemary
salt and pepper
In a large sauce pan heat the oil. After two minutes add onion and potatoes and saute three minutes. Add garlic. Saute one minute more. Add broth.
Simmer for 7 minutes. Add milk and simmer five more minutes. Add garlic and rosemary. Cook two minutes more.
Remove from heat. With a stick blender or potato masher pulverize your soup until only slightly lumpy and mostly very thick.
Add salt and pepper to taste. Heat a little more if neccessary.
Served garnished with one quarter artichoke heart in center of bowl. Or add all chokes to soup and store for use later.
So, wanting some potato soup I set out to make my own.
Ingredients
1 can diced potatoes
2 tsp olive oil
1 can vegetable broth
2/3 cup almond, soy or rice milk
1/2 a large yellow onion diced
4 cloves garlic
2-3 canned artichoke hearts
1 tsp rosemary
salt and pepper
In a large sauce pan heat the oil. After two minutes add onion and potatoes and saute three minutes. Add garlic. Saute one minute more. Add broth.
Simmer for 7 minutes. Add milk and simmer five more minutes. Add garlic and rosemary. Cook two minutes more.
Remove from heat. With a stick blender or potato masher pulverize your soup until only slightly lumpy and mostly very thick.
Add salt and pepper to taste. Heat a little more if neccessary.
Served garnished with one quarter artichoke heart in center of bowl. Or add all chokes to soup and store for use later.
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