Sometimes writing about food is not easy. Okay, writing about food is almost never easy for me. The question spinning around in my head right now (which is pretty typical for me) is this: “What on earth do I say about this vegan potato soup???!!!!” The question starts as a soft and quiet whisper from the recesses of my brain. Then, when left unanswered, seems to get louder and louder, screaming at me to almost deafening annoyance.
I’m not saying that I hear audible voices in my head, because I don’t. But, I kind of converse with myself mentally–like in a good way. (At least, I think it’s in a good way.)
Tell me I’m not the only one who occasionally carries on mental conversations alone.
Like, maybe you’re mentally discussing whether you should use Yukon Golds or Russets for this soup?
Or, if you’re like someone else I know really well (ahem! Jonathan :D), you’ve totally skipped the mental part and gone straight to having verbal conversations with yourself. I love sneaking up on him in the few days before a big test. He points his index finger at some imaginary object, talks really soft and low, and asks himself questions, then answers them. I love it. It’s the cutest thing ever.
So, soup. (“How’s that for a smooth transition?” = me, sarcastically talking to myself again)
When I was a kid, my mom made a potato soup for us that was very much like this one. I always LOVED her soup, and one day, I asked her what made it so delicious. “It’s the celery seed,” she said confidently. And, as I’ve grown and made my own version of potato soup, I’ve learned that she’s right. Just a pinch of celery seed takes the flavor of this soup to a whole ‘nother level. I would also add that the cashew cream also makes this dish souper (pun intended) amazing.
Side note: In my humble opinion, soymilk just does not belong in soup. I’ve tried the unsweetened varieties in soup and stuff, but I just feel like I’m eating breakfast cereal with a savory flare. Bleck.
So, here’s my gift to you. A versatile soup recipe that will turn out delicious every time. 🙂
Creamy Potato Soup
|Prep time||8 minutes|
|Cook time||14 minutes|
|Total time||22 minutes|
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Lunch, Main Dish, Soup, Starter|
|Misc||Child Friendly, Pre-preparable, Serve Hot|
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 clove garlic (crushed and minced)
- 1 tablespoon extra virgin olive oil
- 4 cups cubed potatoes ((chopped in 1/2 in thick pieces) Yukon Golds or Russets would both work great.)
- 9 cups warm water (divided, see instructions below.)
- 1 1/2 cup yellow corn kernals (I use organic.)
- 1 cup raw cashews
- 1 1/4 teaspoon salt (Or to taste, as you may need more/less depending if your use McKay's or a bouillon.)
- 1 tablespoon McKay's vegan chicken style seasoning (or use a cube or two of your favorite vegan bouillon to taste.)
- 1/4 teaspoon celery seed
|In a large pot or Dutch oven, cook/saute your onion, garlic, and celery in olive oil for just a couple minutes, until your onions are softened.|
|Add your potatoes to the pot along with 7 1/2 cups of water. Allow to simmer for 10-12 minutes (or more, if you've cut your potatoes bigger than 1/2 inch cubes) or until potatoes are fork tender. Once potatoes are tender, or nearly so, add your corn.|
|In a high-speed blender (I use Vitamix.), place 1 1/2 cups water, 1 cup raw cashews, McKay's seasoning, celery seed, and salt. Blend on high until the mixture is nice and smooth. Add blended cashew mixture to your pot and stir until everything is well-incorporated.|
|Now, you can eat the soup as is, and it will be delicious. I like to make it just a little more creamy by blending about 3-4 cups of the soup (potatoes, corn, onion, and all) in a high-speed blender until smooth. Then, I pour it back into the pot, and presto! It's nice, thick, and creamy.|
|Serve soup hot with your favorite vegan crackers, chips, or croutons. Enjoy!|
Leftovers can be refrigerated for up to 5 days and reheated.
” But Jesus said unto them, They need not depart; give ye them to eat.
And they say unto him, We have here but five loaves, and two fishes.
He said, Bring them hither to me.
And he commanded the multitude to sit down on the grass, and took the five loaves, and the two fishes, and looking up to heaven, he blessed, and brake, and gave the loaves to his disciples, and the disciples to the multitude.
And they did all eat, and were filled: and they took up of the fragments that remained twelve baskets full.”
Matthew 14:16-20 (King James Version)