Vegan creamy potato soup

Name: Vegan creamy potato soup
Ingredients: 450 g potatoes (3 medium); 100 g carrot (1 medium); 150 g onion (1 medium); 100 g parsley root; 100 g parsnip; 150 g bell pepper (1 medium); 2000 ml water; 1 teaspoon salt

Season - Vegan creamy potato soup by Cezara E. - Recipia

Vegan creamy potato soup is first blended with some of the water the vegetables cooked in, then thinned until smooth. Potatoes and root vegetables, with onion and bell pepper, make a smooth soup that’s thicker than a clear soup but still easy to pour. I keep the bread warm beside the bowl and tear off pieces as I eat. Preparation: 15 minutes. Cooking: 25 minutes. Resting: 15 minutes. Total time: 55 minutes. Serves: 6. Approximately 105 kcal and 3 g protein per serving.

Ingredients

450 g potatoes (3 medium)
100 g carrot (1 medium)
150 g onion (1 medium)
100 g parsley root
100 g parsnip
150 g bell pepper (1 medium)
2000 ml water
1 teaspoon salt

Preparation

1. Peel the potatoes, carrot, onion, parsley root, parsnip and bell pepper, then roughly chop them. 2. Put the vegetables and 2000 ml water in a 3 l pot. Boil for 25 minutes, until a fork goes easily into the pieces of potato and root vegetables. 3. Take the vegetables out of the pot and let them cool for 15 minutes. Keep all the water they cooked in. 4. Put the vegetables in a blender with 500 ml of the cooking water and blend until smooth. Pour in the remaining 1500 ml of water and blend for another minute. 5. Transfer the soup to a serving dish or back to the pot the vegetables cooked in, add 1 teaspoon salt and serve with croutons or warm bread.

Notes

Keeps in the fridge for up to 3 days; add a little water when reheating if it has thickened. Floury potatoes make a silkier purée, while larger pieces of root vegetables may need a few extra minutes. You can tell right away if you rush the blending: even a few pieces of parsnip change the smooth texture. As a guide, the soup falls somewhere between a clear soup and a soft purée. A countertop blender makes it smooth; I serve it with croutons, and toast works just as well.