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.