Creamy Potato Soup (Vegan)

4-6
by Geralee Holder

When it's cold outside and I am dying for some comfort food, this is the dish for me!  Minimal ingredients with Maximum flavor! There is nothing better than a big ole bowl of steaming hot soup full of goodness. To amp it up a notch, use your own broth or stock. YUMMERS.

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Need

  • 700 g Royal Blue Potatoes Cubed (about 8 small spuds)
  • 1 Whole Large Leek (about 150 grams)
  • 20 g Cobram Estate Extra Virgin Olive Oil BUY
  • 2 Whole Large Carrots Chopped (about 250-300 grams)
  • 3-4 Whole Celery Stalks Chopped (about 170-180 grams)
  • 2 Whole Massel Veggie stock Cubes
  • 200 g Filtered Water
  • 1 Cup Tinned Coconut Cream

Do

1  

Boil your cubed potatoes on the stove top. (The water you add here is not the water included in the ingredients.) Eyeball how much water you need to boil your potatoes, water should cover potatoes about 2-3 inches.

2  

Keep an eye on your potatoes, when cooked turn off the stove, strain the potatoes and put potatoes back into the pot. Make sure stove is turned off

3  

While your potatoes are boiling, to the TM bowl add your Leek and chop for 5 seconds/ speed 5

4  

Add Olive Oil and Sauté 3 min/100 Degrees/Reverse/Speed 2

5  

Scrap down the TM bowl, add 50 grams of your water and blend leeks for 5 Seconds/Working up to Speed 5-6. (Take care not to burn yourself, slowly work up to speed 6 and use your MC.)

6  

Scrap down TM bowl and add remaining ingredients minus the coconut cream

7  

Cook 10 Minutes/Varoma/Reverse/Speed 2

8  

Add contents of TM bow, and Coconut Cream to the potatoes resting in the pot, and mix with a wooden spoon.

9  

Garnish with black pepper, green onions, and any other topping you make like. This dish goes really well with Sourdough Toast or Crackers.

10  

Enjoy!

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