Creamy Vegan Potato Soup

This modified version of potato soup is completely vegan and no one can tell a bit of difference. Even picky kids love this hearty recipe, perfect for cold weather or cravings for comfort food. Top with sour cream, Cheddar cheese, green onions (or even bacon, for the meat-eaters out there), or just eat it right out of the pot. Either way, it’s delicious.

Step: 1

Melt margarine in a large stockpot over medium heat; cook and stir onions, celery, and carrots until tender, about 10 minutes. Add water, vegetable bouillon, salt, and pepper; stir well. Add potatoes and bring soup to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes.

Step: 2

Mix 4 cups soy milk and instant potatoes into soup until dissolved.

Step: 3

Stir remaining 1/2 cup soy milk and cornstarch together in a bowl until smooth; add to the soup, stirring well. Cook soup until heated through, stirring regularly, 5 to 10 minutes.

Per Serving: 349 calories; protein 9.1g; carbohydrates 54.5g; fat 11.3g; sodium 552.3mg.

The word “stew” can process to 2 time a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.