Hearty Vegan German Potato Soup

$To make this cozy soup, gather the following ingredients: - 4 large russet potatoes, peeled and diced - 1 medium yellow onion, chopped - 3 cloves garlic, minced - 3 medium carrots, diced - 1 stalk celery, diced - 4 cups vegetable broth - 1 cup unsweetened plant-based milk (like almond or oat milk) - 2 tablespoons nutritional yeast - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) These ingredients come together to create a rich and hearty flavor. The potatoes give the soup body, while the veggies add sweetness and nutrition. Nutritional yeast brings a cheesy taste, making the soup feel indulgent without dairy. If you need alternatives, here are some options: - Use sweet potatoes instead of russet potatoes for a sweeter flavor. - Swap yellow onion for a red onion or shallots for a milder taste. - Try garlic powder if fresh garlic is not available. - You can use any non-dairy milk, like soy or coconut, if you prefer. - If you want a creamier texture, add cashew cream instead of plant-based milk. These substitutes can help you make the soup work with what you have on hand. They also let you adjust the flavor to your liking. When selecting your produce, keep these tips in mind: - Choose firm potatoes with smooth skin and no blemishes. - Look for onions that feel heavy and have dry, papery skin. - Pick carrots that are bright in color and firm to the touch. - Select celery with crisp stalks and bright green leaves. Fresh produce enhances the taste of your soup. By picking quality ingredients, you ensure a delicious and satisfying dish. {{ingredient_image_1}} To start, gather your ingredients. You will need potatoes, onion, garlic, carrots, and celery. These give the soup a nice, hearty flavor. 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add the chopped onion and cook for about 5 minutes. The onion should be soft and see-through. 3. Next, add 3 minced garlic cloves. Cook them for about a minute until they smell great. 4. Now, stir in 3 diced carrots and 1 stalk of diced celery. Cook for another 5 minutes. This step helps the veggies soften. Once your base is ready, it's time to add the main ingredients. 1. Add 4 large diced russet potatoes to the pot. 2. Pour in 4 cups of vegetable broth. This makes your soup rich and tasty. 3. Add 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika for flavor. 4. Season with salt and pepper to taste. 5. Bring everything to a boil. Then, reduce the heat and let it simmer for 20-25 minutes. You want the potatoes to be tender. After cooking, it’s time to blend the soup. 1. Use an immersion blender to puree the soup. 2. Blend until you reach your desired smoothness. You can make it creamy or leave it a bit chunky. Now, let’s finish it up and make it delicious. 1. Stir in 1 cup of unsweetened plant-based milk and 2 tablespoons of nutritional yeast. This gives the soup a creamy texture and a nice nutty taste. 2. Heat the soup for another 5 minutes. Taste it and adjust the seasoning if needed. 3. Serve the soup hot. Garnish with chopped fresh parsley for a burst of color and flavor. Enjoy your warm and comforting vegan German potato soup! To get the best texture in your soup, blend it well. Using an immersion blender lets you control how smooth it gets. For a creamy soup, blend until it’s silky. If you prefer some chunks, blend just half. You can also mash some potato pieces with a fork for added texture. Adding herbs and spices makes the soup taste great. Thyme gives a nice earthy flavor. Smoked paprika adds warmth and depth. You can also try bay leaves or dill for new tastes. Always taste the soup as you go. Adjust salt and pepper based on your liking. Fresh parsley on top adds a pop of color and freshness. Store leftover soup in an airtight container in the fridge. It can last for about three days. To reheat, warm it on the stove over low heat. Stir often to avoid burning. If the soup gets too thick, add a splash of vegetable broth or plant-based milk. Always taste again and adjust seasoning before serving. Pro Tips Use a Variety of Potatoes: Mixing different types of potatoes can add depth of flavor and texture to your soup. Adjust Creaminess: For a creamier soup, add more plant-based milk or blend your soup longer until smooth. Flavor Boost: Consider adding a splash of lemon juice or apple cider vinegar before serving for a bright finish. Garnishing: Fresh herbs like dill or chives can elevate the presentation and flavor of the soup. {{image_2}} You can add protein to this soup for more nutrition. Lentils are a great choice. They cook quickly and blend well. You can also use chickpeas or white beans. Just rinse them and add them to the pot with the potatoes. This will give the soup a nice texture and flavor. If you love heat, try adding some spice! You can add red pepper flakes or chopped jalapeños. Just sauté them with the onions and garlic. For a smoky flavor, try adding chipotle powder. This will change the soup into a warm, spicy delight. This soup is naturally gluten-free, but check your broth. Use a gluten-free vegetable broth. If you want it nut-free, choose oat milk or rice milk. Both will keep the creamy taste without nuts. Enjoy a hearty bowl without worry! German potato soup has roots that go back many years. This dish is a staple in many German homes. Traditionally, it was made with simple, local ingredients. Potatoes were cheap and filled many bellies. The soup brought families together, especially during cold months. Each region in Germany has its own twist on the recipe. In a typical German potato soup, you will find: - Potatoes - Onions - Carrots - Celery - Broth These ingredients combine for a rich, hearty flavor. Some recipes even add sausage or bacon. However, for a vegan twist, we use plant-based milk and nutritional yeast. These give our soup a creamy texture without any animal products. Today, veganism plays a big role in German cooking. More people are choosing plant-based diets for health and environment. Vegan German potato soup fits into this trend perfectly. It offers the same comforting taste as traditional recipes. Plus, it respects animal rights and promotes sustainability. More chefs are exploring vegan options, making old dishes fresh and exciting. Yes, you can freeze this soup. It keeps well in the freezer. Let the soup cool first. Store it in a freezer-safe container. It will last for about three months. When you want to eat it, thaw it overnight in the fridge. Then, reheat on the stove until warm. This soup pairs well with many sides. You can serve it with crusty bread for dipping. A crisp green salad adds a nice touch. Try some roasted vegetables for extra flavor. You can also enjoy it with vegan sausage for a hearty meal. To make the soup creamier, add more plant-based milk. You can also use a full-fat coconut milk for richness. Blending the soup longer can help too. If you want, add a little cashew cream for a nutty taste. These tips will give your soup a smooth and creamy texture. This blog post covered how to make Vegan German Potato Soup. I shared important ingredients, step-by-step cooking tips, and variations to try. You learned about the cultural history and significance of the dish. In the end, enjoy experimenting with flavors and textures in your soup. With these tips and tricks, you can create a tasty and cozy meal that fits any diet. Embrace this recipe and make it your own!$

A comforting and creamy vegan potato soup with a blend of vegetables and spices.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine German

Servings 4

Ingredients

4 large russet potatoes, peeled and diced
1 medium yellow onion, chopped
3 cloves garlic, minced
3 medium carrots, diced
1 stalk celery, diced
4 cups vegetable broth
1 cup unsweetened plant-based milk
2 tablespoons nutritional yeast
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté for about 5 minutes until it becomes translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the diced carrots and celery, cooking for another 5 minutes to soften.
Add the diced potatoes, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil.
Reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
Once cooked, use an immersion blender to puree the soup to your desired consistency, either smooth or slightly chunky.
Stir in the plant-based milk and nutritional yeast to give the soup a creamy texture and nutty flavor. Heat through for an additional 5 minutes, adjusting seasoning as needed.
Serve hot, garnished with freshly chopped parsley.

Notes

Adjust seasoning to taste and use any plant-based milk of your choice.

Keyword comfort food, potato, soup, vegan