Smoky Vegan Potato Soup

The Smoky Vegan Potato Soup is a delicious and comforting bowl of soup that involves potatoes, vegetables, and the flavor of smoked paprika. This recipe is entirely plant-based and keeps you feeling full. The recipe for Smoky Vegan Potato Soup does not include any dairy products, unlike other classic soups. This recipe consists of plant-based milk, blended potatoes, roasted tofu crumbles, and nutritional yeast as substitutes for dairy products. This recipe of vegan soup is delicious, quick, and satisfying to consume.

STATS:

• Caloric count: 210 kcal
• Prep time: Fifteen minutes
• Serving size: 1 ½ cups
• Cook time: 30 minutes
• Cuisine: American
• Total time: 45 minutes
• Course: Soup
• Diet: Vegan
• Serving: 4

EQUIPMENT:

• Measuring spoons and cups
• Cutting board
• Sharp knife
• Ladle
• Blender
• Large soup pot

INGREDIENTS:

• 2 tbsp of olive oil
• 1 medium diced onion
• 2 cloves of minced garlic
• Roasted tofu crumbles
• 3 medium peeled and diced potatoes
• 1 diced celery stalk
• ½ tsp of liquid smoke (optional)
• 1 teaspoon of smoked paprika
• 4 cups of vegetable broth
• 1 cup of unsweetened plant-based milk
• 2 tbsp of nutritional yeast
• 1 medium diced carrot
• Salt and black pepper to taste
• 1 tbsp of lemon juice
• Fresh parsley

INGREDIENT NOTES:

POTATOES:

• These are the basic ingredients in this soup and provide a creamy texture when you blend them. For an alternative, use sweet potatoes or cauliflower.

OLIVE OIL:

• We use this to pan-fry the vegetables. For an alternative, use avocado oil or vegan butter.

ONION AND GARLIC:

• These naturally give their flavor and provide depth. For an alternative, use leeks or shallots.

CELERY AND CARROT:

• Both of these ingredients add their natural sweet flavor to the soup. For an alternative, use bell pepper.

SMOKED PAPRIKA:

• Without using any meat, this provides the smoky aroma. For an alternative, use a pinch of cayenne.

LIQUID SMOKE:

• It helps deepen the smoky flavor already present. You can remove this ingredient if it is not available, or use smoked salt as an alternative.

VEGETABLE BROTH:

• This is the base for the vegan soup.

TOFU CRUMBLES

• We will require firm and pressed tofu crumbles roasted in a sauce made with garlic powder, smoked paprika, soy sauce, and maple syrup

PLANT-BASED MILK:

• Milk helps in including creaminess. For an alternative, use coconut milk or cashew cream.

NUTRITIONAL YEAST:

• Brings cheese-like flavor in the soup. You may use vegan cheese as a substitute.

LEMON JUICE:

• This balances out the flavors in the soup. For an alternative, use apple cider vinegar.

PARSLEY:

• These naturally give color and freshness.

INSTRUCTIONS:

1. Put olive oil in the pot and put it on medium flame with roasted tofu crumbles.
2. Cook carrot, diced onion, and celery for five to seven minutes till they are soft.
3. Include salt, garlic, and smoked paprika, and stir for 30 seconds till they become fragrant.
4. Now add the vegetable broth and diced potatoes.
5. Reduce the heat after bringing it to a boiling point.
6. Keep simmering for 20 minutes till the potatoes become tender.
7. Blend this soup partially, making sure there are still some chunks left.
8. Now include nutritional yeast, plant-based milk, liquid smoke, and lemon juice in the soup.
9. Simmer for a further 5 minutes.
10. Adjust the taste of pepper and salt.
11. Garnish with parsley and serve.

SERVING SUGGESTIONS:

• Serving this soup with garlic bread is an excellent option.
• You may also pair this soup with a fresh green salad.
• To add more flavor, you can include chilli flakes.

TIPS:

• To make this soup extra creamy, you can blend ½ cup of cooked white beans as well.
• Remember putting in lemon juice, since it balances the flavors and brings brightness to the soup.
• Use vegetable broth rather than oil, if you want to make an oil-free version of the soup.

STORAGE INFORMATION:

FRIDGE:

• For 4 days, you can store this soup in a tight container. To warm it again, use the stovetop on low heat, and if it gets thick, include a splash of plant milk.

FREEZER:

• You can freeze this soup for three months. Thaw inside the fridge for a night, and while reheating, make sure to stir properly to restore the soup’s texture.

FAQs:

Can I prepare this soup without blending it in between?

• You can do that, but mash the potatoes for a chunky texture.

I want to make my soup spicier. How can I do it?

• Include some hot sauce or chipotle powder.

NUTRITIONAL INFORMATION:

Calories: 210 kcal
Net carbs: 24 grams
Iron: 1.9 grams
Total carbs: 28 grams
Vitamin A: 3400 IU
Fiber: 4 grams
Calcium: 55 grams
Protein: 6 grams
Serving size: 1 ½ cups
Sodium: 420 grams
Serving: 4
Potassium: 520 grams