Vegan Potato Soup

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Renecarol25
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Vegan Potato Soup

#1 Postby Renecarol25 » Wed Sep 14, 2005 10:04 am

Nope.. no recipes from me. This thread is for you to share your awesome recipes with me:)

CollegeB
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#2 Postby CollegeB » Wed Sep 14, 2005 7:12 pm

good one rene way to turn the threads.

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veganmadre
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#3 Postby veganmadre » Thu Sep 15, 2005 8:06 am

I've never made potato soup but i looked up this recipe for you at fatfree.com. Looks good, in my opinion.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Med Potatoes -- * see note
6 C Water
1 Tbsp Onion Powder -- * see note
1/8 Tsp Garlic Powder
1 Bay Leaf
1 Stalk Celery -- diced, *see note
1 Tsp Salt -- optional
1/8 Tsp Pepper
1/8 tsp Dill Weed
dash Paprika
1 tsp Parsley -- dried
2 tbsp Flour
1/2 C Water

Place potatoes and 6 C water in large saucepan.

Add all seasonings.

Cook until very tender.

Remove 1/3 to 1/2 potatoes to a bowl and mash well.

Remove bay leaf and discard.

Return mashed potatoes to saucepan.

Heat and thicken with flour that has been mixed with 1/2 C water in a
covered jar, stirring constantly, until soup is desired consistency.


- - - - - - - - - - - - - - - - - -

NOTES : NOTE: or 8 med. potatoes
NOTE: or 1 med onion, chopped
NOTE: or 1 T celery flakes
or 1/8 tsp. celery seed

PREP TIME: 15 min.
COOKING TIME: 45 min.
SERVES: 6 - 8

Cal 63.3
Fat 0.1 g
Carbs 14.3 g
Protein 1.8 g
Sodium 111 mg
Dietary Fiber 1.4 g
CFF 1.9%

kwvegan vegan

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#4 Postby lelle » Thu Sep 15, 2005 4:33 pm

vegan potatoe soup is awesome, especially with soy hotdogs in it!

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#5 Postby CollegeB » Thu Sep 15, 2005 4:38 pm

onion, potatoes, soy dogs...ohh my. that sounds tasty as a soup with some of those other things like dill, maybe some veggie stock. Anyone know how to make crutons?

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#6 Postby lelle » Thu Sep 15, 2005 4:40 pm

maybe you take an old bun and make little pieces which you can frie in a pan. with plenty of oil or soy margarine of course :)

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#7 Postby Purrpuss » Sat Sep 17, 2005 7:10 pm

Hi Renee, any of these suitable ? If not let us know and will try again.
Spicy potato and chickpea

1 tsp - tbsp oil
1 onion, peeled and finely chopped
2 tsp ground cumin
1 tsp ground coriander
1 lb floury potatoes cut into bite size pieces
1/2 lb waxy potatotes cut into bite size pieces
Water
1 veggie stock cube or 1 tsp bouillion paste
1 tin chickpeas, drained
Pinch of chilli flakes
1 - 2 tbsp fresh corinader, chopped
Seasoning to taste

In a large pan heat the oil and saute the onion until golden. Add the cumin and coriander and cook for a min. Add the potatoes and enough water to cover. Add the stock cube, bring to a simmer, cover and cook for 10 - 15 mins (or until potatoes are cooked). Add the rest of the ingredients and season to taste.

You can use just one type of potato, but I like to use both as the floury potates start to collape and act as a thickener whist the waxy stays whole.


Potato and celery

1 tsp - tbsp oil
1 onion, peeled and roughly chopped
5 - 6 largish potatoes scrubbed and roughly chopped
1 head celery washed and roughly chopped
1 veggie stock cube
Water
1 tsp caraway seeds
1 - 2 tsp dried mint
Lots of parsley, dried or fresh
Seasoning to taste

Heat the oil and saute the onion until golden. Add to potatoes, celery, stock cube, water and caraway seed. Bring to a simmer, cover and cook for 10 - 15 mins (or until veggies are cooked). Add mint and allow to cool for 10 mins. Blend until smooth. Add the parsley and season to taste.

Some or all of the water can be replaced with soya/rice milk, or a little soya creem can be added at the end if wished.
The amount of potatoes or celery should be roughly equal, so adjust accordingly.


Potato and Sweetcorn

1 tsp - tbsp oil
1 onion, peeled and finely chopped
2 - 3 cloves garlic, chrushed
1 1/2 lb potatoes, scrubbed and chopped into bite size pieces
Half water and soya milk
1 veggie stock cube
1/2 lb sweetcorn
Lots of dillweed and chives or chervil
Seasoning to taste

Heat the oil, and saute the onion until golden. Add the garlic, potatoes, and enough water and soya milk to just cover. Bring to a simmer, cover and cook for 10 mins. Add the sweetcorn and cook for a further 5 mins.
Cool for 10 mins, remove approx 1/3 and blend. Add back to pan with herbs and season to taste.

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CrispyQ
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Vegan Potato Soup

#8 Postby CrispyQ » Sun Sep 18, 2005 10:44 am

This is one of those things I make all the time in the winter & I don't really have a recipe. I'll try my best to write out what I throw in the pot.

Vegan Potato Soup

...1 large onion, diced
...4 stalks celery, chopped
...4-5 carrots, sliced
...4-5 large potatoes, peeled & diced
...4 cups veggie broth
...1 teaspoon poultry seasoning
...1 cup Vegenaise or Tofutti Sour Supreme


In a stock pot, saute the onion & celery in oil till tender. Add the veggie broth, carrots, potatoes, & seasoning & cook till tender. Put the Vegenaise/Sr. Supreme in a bowl. Take out approx 1 cup of hot broth & add in small amounts to the Vegenaise/Sr. Supreme, whisking after each addition. When all the broth has been incorporated to the cream mix, pour back into the soup pot & heat through.

---

This is also a great cream base for corn chowder.
Slavery is the fiction that people are objects; corporate personhood is the fiction that corporations are people. www.http://reclaimdemocracy.org/personhood/

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Richard
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#9 Postby Richard » Sun Sep 18, 2005 10:49 am

CrispyQ, Dude, your name is the funniest damn thing I've seen all day. I give it eight ninja stars out of ten (ninja stars)

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CrispyQ
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Richard,

#10 Postby CrispyQ » Tue Sep 20, 2005 8:52 am

I accept those eight ninja stars with honor!!
Slavery is the fiction that people are objects; corporate personhood is the fiction that corporations are people. www.http://reclaimdemocracy.org/personhood/


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