Thick and Creamy Vegan Potato Soup

It has been a while since I created a new recipe!  Today, it has finally been cool enough to recognize that it is kind of fall here in Ohio.  It isn’t supposed to last long with the high 80’s and even some 90-degree days coming back, but it gave me an excuse to make a small pot of soup. 

Creating this soup took about 45 minutes from start to finish – and that includes chopping the veggies, fiddling with seasoning measurements until I was happy with the results, and running next door to the garden our neighbors have graciously shared with us so that I could snip a stalk of rosemary.  I diced everything very small so that it would cook up quickly.  It shouldn’t take as long to make on a regular basis following the recipe.

This soup has a mild flavor, which is what my hubby prefers, but if you want it even milder, leave out the rosemary and fennel.  (Then it will be a smaller, thicker version of my gigantic recipe of potato soup.)  I like the interesting notes they bring, though. A quick drizzle of good olive oil in each bowl adds a nice touch, but isn’t necessary.

Thick and Creamy Potato Soup

  • 4 c. small-diced red potatoes (I used about 3 sm/med.)
  • 1 onion, diced (I used half of a red one and half of a yellow one, because I had them leftover)
  • 1 sm. carrot, shredded
  • 1/2 c. frozen, chopped spinach
  • 3/4 tsp salt
  • 3 c. water
  • ¼ c. cashews
  • 3 T. barley flour
  • 1 tsp onion granules/powder
  • 12 fennel seeds (If you like fennel seeds, throw in a few more! My hubby isn’t fond of them)
  • 2 tsp chicken-style seasoning
  • ¼ tsp dillweed
  • 1 T. fresh rosemary
  • 1 c. unsweetened non-dairy milk (I used soy)

Bring the first 6 ingredients to a boil in a 3-4 qt. pot, and boil for 5-7 minutes while you ready the remaining ingredients.

Whiz the last 8 ingredients in a high-powered blender until smooth.  When the veggies are just tender, stir the blender contents into them, stirring constantly.  Turn the heat down and simmer for 5 minutes. 

Serve with a drizzle of flavorful extra-virgin olive oil and some crusty whole grain bread.

Makes 3-4 bowls of soup.

Spicy Vegan Frittata

Spicy Vegan Frittata 005I wish this page was aromatic so that you could get a sense of what this dish is like.  (Because the picture doesn’t do it justice!  I shall have to make another one and take the pictures during the daytime.)  The taste is explosive and the texture creamy, making an unforgettable pairing.  I ate 2 pieces the night I fixed it ~ and truth be told, really wanted more, but didn’t want to look like a total pig.  The next morning, we finished off the leftovers with breakfast.

Overall, my hubby prefers potatoes to any cooked grains and complains that I “never” fix them for him.  Since I’m usually trying to fill the hollow legs of teenaged boys, I tend to opt for the easier/quicker fix of tossing some rice, quinoa, or such into a pan with water and being able to walk away from it for many minutes to fix the rest of the meal.  In comparison, peeling/dicing/mashing enough potatoes to suffice takes a long time.  Since the boys were going to be away at a Super Bowl party on Sunday night, I grabbed a couple of large potatoes to see what I could come up with for just the two of us.  I’ve always wanted to try making a frittata and figured it might be a good time to experiment.  I thought the finished product was a perfect blend of potatoes vs. custardy tofu-ness, however, darling Mr. Potato still thought it needed more potatoes.  🙂  I didn’t try to explain that the ratio needed to be close to the way it was, or it wouldn’t hold together in a “pie” form, because it wouldn’t have changed his mind.  Maybe I should have just made him fried potatoes!  lol  As an added thought, I wouldn’t be afraid to substitute some of the potatoes for other items, such as mushrooms, eggplant, peppers, zucchini, asparagus, or whatever veggies you think sound good.  Let me know what you come up with or if you think I should have added more potatoes.  😀

Spicy Vegan Frittata 001If you are not a fan of spicy food, you should cut the amount of soy chorizo in half, but I wouldn’t totally eliminate it, or you will lose the marvelous blend of spices that it brings to the dish.  You could use some other kinds of faux meat, such as burger crumbles, but you would need to add some extra seasonings to the tofu mix to make up for the missing pizzazz.

Spicy Vegan Frittata

  • 2 large potatoes (don’t use russets here for the best texture), peeled and diced into 3/4″ pieces
  • 2 medium onions, diced/chopped
  • 1-3 T. oil (I used half extra virgin olive oil for flavor and half virgin coconut oil for crispiness and firmness of the outside)
  • 1/2 a package of soy chorizo (1/4 pkg. for less spicy heat)
  • salt
  • 14-16 oz. extra-firm tofu (water packed)
  • 2 T. Bragg’s Liquid Aminos
  • 3 T. chicken-style seasoning
  • 1 garlic clove, sliced
  • plain non-dairy milk – enough to blend into a sour cream consistency
  • 1 c. chopped frozen spinach
  • 1 c. mozzarella-style Daiya cheese (cheddar would work, too)

Preheat oven to 400° F.  In an oven-safe frying pan, saute potatoes and onions in oil(s), salting them moderately.  (If you don’t have a frying pan that can go in the oven, transfer the sauteed veggies into a very large pie pan or round casserole dish before you add the blended mixture, stirring them around in it to distribute the oil thoroughly to the sides of the pan.)  Add chorizo after about 10-15 minutes.  Blend the tofu, Bragg’s, chicken-style seasoning, garlic, and enough non-dairy milk until smooth and the texture of thick and creamy sour cream.  When the potatoes are slightly tender, but not completely cooked through, taste them to see if more salt is needed for your tastes – add it at this time if needed.  Turn off the heat and stir the tofu mixture into the potatoes.  Toss in the spinach and cheese and stir to evenly distribute.  Smooth the top of the mixture.

Bake for 40-50 minutes, or until the middle is set.  Cut and serve.

Creamy Potato Soup

When I created this recipe years ago, I shared it with a group of online friends.  One wrote back and declared I had misnamed the soup ~ in her opinion, it should be better-than-sex-soup!  ;D  While the jury is still out on a name change of that magnitude (and probably always will be) you can at least know that this is a super-duper, tasty pot of soup to serve!

The yield on this particular soup is ~ per usual for me ~ quite large (6-7 quarts, or about 12 good-sized bowls full.)  If you have a big family, you are all set for supper with maybe a bowl or two leftover, if you are lucky.  However, if you have a smaller family to serve, you should cut the recipe down, or you can skip cooking for the next night or two.  🙂

Creamy Potato SoupThis time I used a smaller pot than usual ~ 6 quarts ~  trying not to use my giant stockpot that is over-kill for this.  Mistake.  It barely fits, as you can see, but it would have been so much easier in a larger pot.  And I wouldn’t have to clean my flat-top due to my overzealous stirring.

 

Creamy Potato Soup

  • 5 lbs. red potatoes, peeled and diced (you can use any potatoes, but these are the best in my opinion)
  • 4-5 medium onions
  • 1 10- or 16-oz package of chopped spinach
  • 2-3 carrots (or a handful of baby carrots) chopped (I use my food processor)
  • 1 T. salt
  • water to cover vegetables by 1/2 inch
  • 2/3 c. raw cashew pieces
  • 1/2 c. barley flour (you can use other types, such as whole wheat or brown rice, but this has the best flavor)
  • 2 T. chicken-style seasoning
  • 1 tsp. onion powder
  • 1-2 tsp. dillweed
  • 2 c. plain non-dairy milk, such as Silk soy

In a 7-quart or larger pot, bring first 6 ingredients to a boil and cook until onion and potatoes are tender.  In a blender, whiz next 6 ingredients until very smooth.  Turn vegetables down to a simmer, and, while stirring veggies, pour in blender contents.  Continue stirring until liquid thickens (about 1 minute).  Simmer for 10 minutes, stirring occasionally.  Serve with a hearty bread.

Yields 6-7 quarts ~ about 12 good-sized bowls full.

Beefy Vegan Soup

After all the fun of the Virtual Vegan Potluck I was inspired to create something new the very next day.  I wanted to make a soup to feed my family (plus a potential 1-2 others), but none of my regular recipes were resounding with my mental tastebuds.  What did sound good was some kind of beefy stew.  I peeked into my cupboards and fridge to see if I had the supplies to pull something like this off.  Next I recruited my son, J, to help me.  (Not only is he good with ideas, but he peels a mean carrot or potato!  lol)  Here is what we came up with ~ a good solid “beef” soup!

This makes an 8-quart stock-pot just about full.

Beefy Vegan Soup

  • 3 c. sliced/diced carrots
  • 1 1/2 c. sliced celery
  • 3 1/2 c. chopped onion
  • 5 c. diced potato
  • 6 c. chopped cabbage
  • 6 cloves garlic, minced
  • 6 oz. tomato paste
  • 10 c. water
  • 1/2 c. Bragg’s Liquid Aminos or soy sauce
  • 1 T. Marmite or Vegex
  • 3 T. chicken-style seasoning
  • 1 tsp. celery salt
  • 1 1/2 tsp. onion powder
  • 1 T. Spike
  • 2 bay leaves
  • a touch of sweetener – maybe 1-3 tsp. (believe it or not, this makes a difference)
  • 4 c. Soy Curls, roughly broken/crushed into 1-2″ pieces

Place everything except the soy curls into a large 8-quart stock pot.  Bring to a boil, then turn down to a simmer.  Allow to simmer 30 minutes or so, until the vegetables are tender.  (I like to get the potatoes to the point they will almost melt in your mouth.  Then they remind me of my mother’s crock-pot roast, potatoes, and carrots that she used to make when I was a kid and still eating meat.)  Toss in the Soy Curls and stir thoroughly.  Remove from heat.

Serve this as soon as it’s not so hot it will burn your mouth.  Better yet, let it sit off the heat for an hour or so and warm it back up.  Soups always taste better if they can sit for a while and be reheated so that the flavors meld well.  I love leftovers the next day ~ they’re always better!  🙂