This: Creamy Vegan Potato Chowder. I mean, what else is there to say? :P
Ok I’m not gonna blab a lot on this one like I do for most of my posts, lol. I’m just gonna cut to the chase:
It is winter, it’s cold and I just really wanted something super comforting without a lot of guilt.
It’s not the highest-nutrient soup, but it’s super easy to put together and you control the salt and everything else. Win-win, especially if you’re really wanting something soothing in the cold.
And if it keeps you from eating something else worse, like it did me, then it’s really a Souper Hero! :D hahaha
Creamy Vegan Potato Chowder VIDEO
I hope you love it as much as I did! (Just finished my last portion today!)
Creamy Vegan Potato Chowder Soup Recipe
Prep time
Cook time
Total time
Author: cheri
Serves: 6-8 servings
Ingredients
- 1 medium sweet onion, chopped
- 2 cloves fresh garlic, finely minced or pressed
- 10 cups water or low- or no-sodium vegetable stock
- 5-6 medium red potatoes, peeled and chopped into large chunks
- 1 orange pepper, chopped finely
- 1 yellow pepper, chopped finely
- 1½ tablespoons Vogue VegeBase low-sodium soup base
- 1 tablespoon Dr. Fuhrman's VegiZest (optional, add more Vogue if necessary)
- ¼ cup raw, unsalted cashews
- ¼ cup hemp seeds
- freshly ground pepper to taste
Instructions
- In a large soup pot over medium-high heat, add onions and water saute for 10 minutes or so, adding 1 tablespoon of water at a time if they stick too much. Add the garlic and saute for 1 minute, until garlic becomes fragrant, making sure it doesn't burn.
- Add the rest of the water or stock, potatoes, peppers, and seasoning to the pot. Stir to combine and bring to a boil. Reduce heat to simmer, cover and cook for 30 minutes, or until potatoes are tender all the way through.
- In a high-speed blender, add the cashews, hemp seeds and a few cups of the potato soup and blend until creamy. Add this mixture back to the soup pot, season with pepper and stir to combine.
- NOTE: If you have a regular blender, you will want to soak the cashews and hemp seeds in some of the soup for about 30 minutes before blending to soften. This can be done right in the blender container.
Great! Thanks for this recipe, that is what I was looking for!
YAY George, I’m so glad to hear it! Please do let me know what you think. xoxo
Looks like a great recipe. I just have a hard time watching you run your hands through your hair, then handle the ingredients during the video.
Frightening isn’t it!? 😂 I promise not to do so if you ever come to eat at my house.
I tried this tonight. Used red bell pepper instead of the others because that’s what I had on hand, plus added about 1 cup of mushrooms to the sautéed ingredients. Had to up the cashews to about 3/4 cup. Dumped in a bunch of nutritional yeast at the end. Oh, and used Mrs. Dash because I didn’t have Dr. Furman’s spice mix. Whoa. This was soooo yummy!!! Thanks!! My husband really liked it and he’s not vegan. Comfort food win!
Aahhhhh I’m so happy to hear that Teri! Those modifications sound super delish!! :d
I made this last night for my SUPER picky eater husband. He LOVED it! I made some modifications, like I took out the peppers and added mushrooms, carrots, broccoli, and celery. It was so tasty and I am glad I have leftovers!!!
Eeeee Shirley! That is fantastic news. I’m so glad he loved it. And the modifications sound deeeeelicious! xoxo
Wow Nice Recipe I Am Michel From New Zealand,
I Want To Try This Today At Home I Love Healthy Foods Like You Shared With Us Thanks For That Keep Sharing And Tell Me How To Make More Healthy With Indian Grocery Because I Have Lots Of Options For Super Quality Indian Grocery Food.
Good idea! I don’t do much with Indian food, but I really should! Good tip.
I tried to print this recipe because it sounded delicious. Unfortunately, I do not want to use a magnifying glass to read the recipe. The print is way too small.
So sorry Lisa, not sure why this was happening for you, haven’t heard this issue before. I’ll try to see if it’s on my end too.