creamy vegan potato soup

i am always skeptical of any vegan recipes that claim to be "creamy." while i admit i have not fully given up dairy i have noticed that the more i eat a whole food, plant based diet, the easier it is on my digestive system. this recipe impressed the skeptic in me and i HIGHLY suggest you look past the word "vegan" and give this recipe a try.

i didn't follow Jenna's recipe to a T, simply because when i cook i don't really measure my ingredients, and i didn't have 5 potatoes. i added some pinto beans and spiced it up just a bit.

my take on her recipe:

1 spoonful of virgin coconut oil
1/2 large yellow onion, diced
3 stalks celery, chopped
2 large handfuls of baby carrots, chopped
3 cloves of garlic, minced
3 large russet potatoes
1 can pinto beans, drained and rinsed
sea salt
fresh ground pepper
bay leaf
dried thyme
dried red pepper flakes
4 cups (1 box) of vegetable stock
2 cups unsweetened almond milk


in a large pot, heat the coconut oil over medium heat. add onion, celery and carrots. saute. just before translucent add the garlic, a generous pinch of salt and pepper, thyme and the bay leaf. saute until soft and translucent. add the veggie stock and bring to a boil.

add potatoes and boil for 15 minutes.

remove the pot from heat. take 2 cups of the soup mixture, being careful not to include the bay leaf, and pulse in a food processor. add the mixture back to the soup and turn pot back on low. add the almond milk, pinto beans, salt and pepper to taste and generous pinch of red pepper flakes. warm thoroughly.


I hope you can see the difference in the veggies. The first photo is right after I added the veggies to the pot. The photo on the right is when I added the garlic salt and pepper.

BOIL THEM TATERS!

MAKE SURE TO REMOVE THE BAY LEAF BEFORE SERVING. 

Enjoy! xoxo