Creamy Vegan Potato and Onion Soup

Creamy_Vegan_Potato_Onion_Soup_Recipe_001

Oh man, I’m feeling like an old 90 year old lady who has lost all her teeth, because I’m still stuck on a soft food diet due to the braces.

Well, that’s exciting cos it gives me a chance to make more soups. I usually don’t make as much soups as I like because I never feel that soups are as filling. It’s funny that I can drink a big bowl of soup with two potatoes in it, and feel that I just drank WATER, but if I ate two potatoes on its own, I get super filled. I think it must be some optical illusion with the mind thinking soup is just water or something, haha!

Creamy_Vegan_Potato_Onion_Soup_Recipe_002

But anyway, I am SO HAPPY with how this turned out. I was actually inspired to make a creamy potato soup after seeing a WONDERFUL recipe on Lunchboxbunch so I made one up on my own! This was so much fun because I have to say, blended potatoes taste AMAZING with a capital A!

I can’t believe how easy it was to make “CREAMY soup”, just add almond milk, haha!

Creamy_Vegan_Potato_Onion_Soup_Recipe_003

I actually wanted to try adding some cauliflower in it but I kind of ran out during the week when I made those nuggets. Since cauliflower was white, I think it would totally add to the awesome whiteness of this soup. If anyone decides to try it, let me know how it turns out because I am really curious.

Creamy_Vegan_Potato_Onion_Soup_Recipe_004

Creamy Vegan Potato and Onion Soup

1 russet potato, peeled and diced
1 medium onion, chopped
3 cloves garlic, diced
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon Himalayan/sea salt (divided*)
Generous sprinkles of Italian herbs
A few sprinkles ground pepper
1 cup unsweetened almond milk
1/2 cup water
1 tablespoon white cooking wine

Crispy Potato Garnish
1/4 cup thin potato slices
1 tablespoon extra light olive oil
1-2 sprinkles Himalayan/sea salt
A few sprinkles Italian herbs

To make the Soup: Peel and roughly chop the onion and garlic into smaller pieces. They don’t have to be too small as we’ll be blending it later on.

Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (5-6) and saute the onion and garlic for about 10-12 minutes until they’re semi translucent.

Meanwhile, peel and dice the potato into cubes. Put it in a small saucepan and fill it up with water. Let it boil continuously on high heat for about 10-12 minutes until the potatoes are soft to poke through (don’t let it overcook though). Drain all the water from the potatoes.

Once onions are semi translucent, add the potatoes, onion powder, garlic powder, 1/2 teaspoon salt (only), Italian herbs and pepper. Saute for another 10 minutes.

Add the almond milk, water, white cooking wine and final 1/4 teaspoon salt.

Creamy_Vegan_Potato_Onion_Soup_Recipe_005

Let it simmer for about 10 minutes.

Transfer everything in a blender and blend until it’s completely smooth.

To make the crispy potato garnish: Be sure to make this while the potato and onion is cooking.

Creamy_Vegan_Potato_Onion_Soup_Recipe_006

Preheat oven to 400°F (204°C).

Chop about 1/4 cup of very thin, small potato slices and put them on an oven tray with parchment paper laid out. Drizzle the olive oil over the potatoes and use your hands to coat the oil all over the potatoes. Sprinkle some salt and Italian herbs and bake it in the oven for about 14-18 minutes until the edges are golden and crispy.

Spoon the soup into a bowl and garnish with the crispy potato slices.

Creamy_Vegan_Potato_Onion_Soup_Recipe_007

Creamy Vegan Potato and Onion Soup
Serves: 2
 

Ingredients
  • 1 russet potato, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, diced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¾ teaspoon Himalayan/sea salt (divided*)
  • Generous sprinkles of Italian herbs
  • A few sprinkles ground pepper
  • 1 cup unsweetened almond milk
  • ½ cup water
  • 1 tablespoon white cooking wine
Crispy Potato Garnish
  • ¼ cup thin potato slices
  • 1 tablespoon extra light olive oil
  • 1-2 sprinkles Himalayan/sea salt
  • A few sprinkles Italian herbs

Instructions
  1. To make the Soup: Peel and roughly chop the onion and garlic into smaller pieces. They don’t have to be too small as we’ll be blending it later on.
  2. Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (5-6) and saute the onion and garlic for about 10-12 minutes until they’re semi translucent.
  3. Meanwhile, peel and dice the potato into cubes. Put it in a small saucepan and fill it up with water. Let it boil continuously on high heat for about 10-12 minutes until the potatoes are soft to poke through (don’t let it overcook though). Drain all the water from the potatoes.
  4. Once onions are semi translucent, add the potatoes, onion powder, garlic powder, ½ teaspoon salt (only), Italian herbs and pepper. Saute for another 10 minutes.
  5. Add the almond milk, water, white cooking wine and final ¼ teaspoon salt.
  6. Let it simmer for about 10 minutes.
  7. Transfer everything in a blender and blend until it’s completely smooth.
  8. To make the crispy potato garnish: Be sure to make this while the potato and onion is cooking.
  9. Preheat oven to 400°F (204°C).
  10. Chop about ¼ cup of very thin, small potato slices and put them on an oven tray with parchment paper laid out. Drizzle the olive oil over the potatoes and use your hands to coat the oil all over the potatoes. Sprinkle some salt and Italian herbs and bake it in the oven for about 14-18 minutes until the edges are golden and crispy.
  11. Spoon the soup into a bowl and garnish with the crispy potato slices.

 

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>