Vegan potato soup is an all time favorite at our house and we eat it with home made vegan cornbread. Not only is it good but fast too because I fix it in our Instant Pot. I do not peel my potatoes which makes it even easier. Peel them or not this potato soup comes out rich, thick and rib sticking good.
I have made this vegan potato soup with vegetable broth and with just water and let me tell you that the taste is a little disappointing when cooked with water. In my opinion, there is no room for substitutions so use the vegetable broth suggested in the recipe below. Also do not substitute the soy milk for another vegan milk. Soy milk thickens when heated giving this soup a thick broth rather than thin and watery. The parsley and thyme gives the soup a lovely soft flavor that accents this great vegan potato soup.
Vegan Potato Soup with Parsley & Thyme
Tools and Ingredients
1 Tbs of vegetable olive oil
5lbs bag of potatoes
1 large onion (I use vidalia onion)
3 cloves of garlic
32oz of vegetable broth
1 tsp of each of the following:
salt (I use himalayan pink salt)
3 cups of soy milk
2 to 3 Tbls of flour
Let the Soup Making Commence.
Finely chop onion and garlic cloves.
Wash and quarter potatoes
Turn on Instant Pot to saute setting and add the olive oil.
Add onion and garlic and let saute and stir occasionally. Do not put the lid on the Instant Pot.
When finished add the following to the onions and garlic:
32 oz of vegetable broth
Salt, parsley and thyme.
Add quartered potatoes
Put the lid on the Instant Pot and remember to turn the venting knob to sealing position.
Manual set on high for 10 minutes.
When finished and steam has been released remove the lid and test the potatoes are soft.
Add flour to milk and blend. I use my Bullet for this but a blender works well too.
Add milk and flour to soup and turn the Instant Pot on to saute for 4 to 5 minutes. Stir occasionally so the milk does not burn or boil. Leave the lid off the Instant Pot.
Enjoy this wonderful and healthy soup accented with the healthy herbs of parsley and thyme.
Parsley, has vital amounts of vitamins A, C and K and thyme contains vitamin C and A.
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