Vegan Potato Soup & Gluten-Free Cornbread

3 Posted on January 3, 2013 - by Jules Shepard

Categories: All, Breads, Main Dishes, Recipes, Soup

Tags: , Cold Weather Foods, Dairy-Free Soup, Gluten Free Meals, Gluten-Free Cornbread, Natural Soup Recipes, Paleo, Potato Soup Recipe, Vegan, Winter Meals

It’s that time of year when winter’s chill can only be thawed from the inside with something warm and yummy. Like soup.

A hearty potato soup has always been one of my cold weather favorites, but this time I decided to make the soup a little differently — au naturale. Traditional potato soup is milk-based, and while I could simply add a non-dairy milk in its place, I thought I would let potatoes and cauliflower do the thickening on their own this time. This soup is pure fresh vegetable goodness, spiced up like you like it or left unassuming enough for your kids to eat it without complaint.

Served with gluten-free cornbread, this soup will be your perfect warm-you-up winter supper, too. (As luck would have it, our Deal of the Day right now gives you Free Shipping on everything in your cart when you buy 2 Jules Gluten-Free Cornbread Mixes!)

Vegan Potato Soup

Vegetable stock or water
8-10 medium-large potatoes (Russet or other white potatoes)
½ large head of cauliflower
3-4 carrots
4 thick stalks of celery
1 onion
1 Tbs. olive oil
3-4 sprigs fresh rosemary
Salt and pepper, to taste
Cayenne pepper, cumin or red pepper flakes, to taste, if you prefer spicier soup (optional)

Wash potatoes, celery and cauliflower, and peel carrots. Place all into a large stock pot. Fill pot with enough vegetable stock or water to almost cover the vegetables and potatoes. There is no need to cut the vegetables or peel the potatoes, but you may cut them if necessary to fit comfortably into your pot.

Cover pot and bring to a boil, then reduce to a simmer and continue to cook for approximately 25 minutes, or until the potatoes are fork tender. Spoon out several potatoes and dice into larger cubes, but return skins to the pot. Set diced potatoes aside.

Meanwhile, dice onion and sauté in olive oil until translucent and somewhat caramelized. Stir in small pieces of fresh rosemary with the onions. Transfer to the stock pot with the cooked vegetables and potatoes.

Using an immersion (stick) blender or transferring in batches to a food processor, purée the remaining vegetables and potatoes. Return soup and potato chunks to the pot. Add salt and pepper and other spices, if desired, to taste. Serve warm with gluten-free cornbread.

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This entry was posted on Thursday, January 3rd, 2013 at 9:45 pm and is filed under All, Breads, Main Dishes, Recipes, Soup. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

12 Comments

We'd love to hear yours!

Maryanne Gilbert said: on January 4, 2013

Have you tried this recipe in a slow cooker?
Reply
- Jules said: on January 4, 2013
  
  Hi Maryanne – I haven’t tried it in the slow cooker yet, but as I was making it, I thought that it would be a great recipe for that method, instead. Let me know if you make it in your slow cooker!
  Reply
  - Maryanne Gilbert said: on January 15, 2013
    
    The slow cooker worked great. I coarsely cut all veggies, covered with veggie stock, and cooked for eight hours. Used a stick blender and the soup turned out wonderful. Thank for the recipe!
    Reply
    - Jules said: on January 15, 2013
      
      That’s fantastic, Maryanne! Thanks so much for letting me know! Glad you enjoyed the recipe and it was easy to prepare!
      Reply
Debbie said: on January 4, 2013

Hi Jules,

Happy New Year from NC.

Just wanted to tell you that the soup pot is simmering on the stove!!! Love that you don’t have to cut up all the veggies. Looking forward to testing this for dinner tonight.

Love and best wishes,

Debbie
Reply
- Jules said: on January 4, 2013
  
  Ah, thanks so much, Debbie! Happy New Year to you, as well! Enjoy the soup – you don’t have to tell anyone else how easy it was to prepare!
  Reply
Brenda said: on January 5, 2013

Dinner tonight, Thanks!
Reply
- Jules said: on January 5, 2013
  
  Enjoy, Brenda!
  Reply
Karol said: on January 6, 2013

This looks wonderful, can’t wait to make this. Just a quick question, can anyone recommend a good gf vegetable stock? Or can vegetable broth be used in its place? Thanks.
Reply
- Jules said: on January 6, 2013
  
  Hi Karol, I use Savory Choice concentrated vegetable broth when I don’t have time to make my own. They’re super convenient to keep on hand because they don’t take any space – just add 1 cup boiling water per packet. Pacific Foods’ organic vegetable broth is also gluten-free and very tasty.
  Reply
Karol said: on January 6, 2013

Hi Jules,

Thank you. I use Savory Choice also, I love them. I just wasn’t sure if it needed to be a stock, or if broth was ok to use. Thank you. I can’t wait to make this
Reply
- Jules said: on January 7, 2013
  
  Great, Karol! Hope you enjoy!
  Reply