Vegan Potato and Pea Soup

Here's a simple and easy recipe to make your own vegan potato and pea soup. It's a little bit creamy, a little bit salty and has a touch of garlic kick. This recipe is very flexible. It can be soup or mashed taters or whatever style you like inbetween.

1 can vegetable broth
6 medium white potatoes (cleaned and cut into 1/2 inch chunks)
1/2 cup soy or almond milk
4 cloves garlic smashed
1/2 cup frozen green peas
basil for seasoning

In a large sauce pan boil potatoes in water until just barely tender. Pierce with a fork. When the fork goes in, but not too easily, remove potatoes from water. Return to pot, add broth and continue to simmer until very soft.

Add frozen peas. Simmer 5-10 minute longer. Or until everything is soft enough to easily mash by hand.

Turn off heat, but leave pot on hot burner. Add garlic and use either a hand potato masher or an electric mixer to puree ingredients until thick and only slightly lumpy.

Stir in milk and seasoning. Combine. Taste. Simmer a few minutes more if not thick enough. Or serve immediately if you prefer.

Adjust the milk in the recipe to suit your needs. for more mashed potato style add less milk. for a soupier quality add more.

Leave the skins on your potatoes. They are a good source of vitamin c. Just be sure to thoroughly clean them before use.

Fresh, shelled peas could also be used in this recipe.

Dried split peas are also okay. And taste really good. but would require overnight soaking in water and would need to be boiled at least 15 minutes before beginning to boil the potatoes.


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