Creamy Vegetarian Potato Soup
By chanel.sk
This is a hearty soup similar to a clam chowder without the seafood.
Rate this recipe
0/5
(0 Votes)
Ingredients
- 8 cups boiling water
- 2 tbsp vegetable bullion
- 3 potatoes, cubed
- 1 sweet onion, diced
- 1 tbsp garlic, minced
- 2 tbsp onion powder
- 2 tbsp Braggs Aminos or soy sauce
- 2 cups soymilk
- 1/2 cup vegan whipping cream
- 3 tbsp cornstarch in 1/2 cup water
- 1/4 white wine
- Vegan simulated bacon bits
Details
Level of difficulty Average
Preparation time 15mins
Cooking time 420mins
Cost Average budget
Preparation
Step 1
Caramelize onion and garlic.
Step 2
Fry potatoes until 10 minutes.
Step 3
Combine all ingredients up to soymilk. Cook in a crockpot for 5-7 hours.
Step 4
Add milks, cornstarch, and wine. Cook 1 hour.
Step 5
Serve soup with bacon bits and homemade bread.
Do not puree this soup!
You'll also love
-
Nana's Carrots
0/5
(0 Votes)
-
Nana's Turnips
0/5
(0 Votes)
-
Easy Potato Casserole
0/5
(0 Votes)
-
My Best Potato Casserole
0/5
(0 Votes)
-
Market Soup
0/5
(0 Votes)
-
Pishtou
0/5
(0 Votes)
-
Vegetable Soup
0/5
(0 Votes)
-
Beef Stroganoff
0/5
(0 Votes)
Chef Tips and Tricks
VIDEO: Cheesy Eggplant Hedgehogs
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
Review this recipe