This silky smooth, easy and very versatile vegetarian potato soup is perfect for a dinner party starter, everyday dinner or delicious and satisfying warming lunch.
How tempting does it sound to take a break from mashing, baking, and roasting sweet potatoes? And to cook them up into this luscious, naturally creamy homemade potato soup instead. This recipe is meant to be doubled or tripled for a big crowd. It will be a hit guaranteed.
You’ve got to think big. That is what we would recommend for the granola of this healthy potato soup. Make a big batch at once. Believe this, you’ll sprinkle it in just about anything. Because it’s not on the sweet side and it plays so well with this savory soup or any sweet yogurt parfait.
You’ve got to think big. That is what we would recommend for the granola. Make a big batch at once. You’ll sprinkle it in just about anything. Because it’s not on the sweet side and it plays so well with this savory soup or any sweet yogurt parfait.
You can round out your homemade potato soup with a loaf of warm bread. Dipping is addictive with the creamy potato soup texture.
This recipe calls for toasted pecans too. These beauties are a delicious upgrade to soups and salads. Make them ahead, toast more than the required amount, and freeze the extra pecans in an airtight container. This way you can pop them out and use them whenever.
A potato soup recipe like this makes great leftovers too. It seems impossible sometimes but this way we can eat healthy and tasty anywhere on the go. Refrigerate a few individual portions of extra soup in microwave-safe containers. Grab your vegetarian potato soup before you go and reheat when you’re ready to enjoy. Reminder; pack some extra toppings;)
The subtle crunch of homemade granola and a royal pinch of cinnamon that spices it up…. sigh Go make the recipe!
SOUP (2 servings)
1 1/2 pounds sweet potatoes
1/2 cup short grain brown rice
1 garlic clove, minced
2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
3 to 4 cups vegetable broth
2 tablespoons lemon juice
1/4 cup heavy cream or nut cream
1/2 cup rolled oats
1/2 cup raw buckwheat
1/4 cup pepitas
2 tablespoons brown rice syrup, warmed
1 tablespoon coconut oil, warmed
Pinch of sea salt
In a pot; combine the all soup ingredients, through 3 cups of the vegetable broth. Bring to a boil, reduce to a simmer, and cook until the rice and sweet potatoes are tender.
Pour soup into a blender and puree until smooth; adding more broth as needed. Transfer soup back to the pot. Bring back to a warm temperature and stir in the lemon juice followed by the heavy cream.
While soup is cooking, heat oven to 325˚F.
Combine the oats, buckwheat, and pepitas in a bowl. Warm the coconut oil, brown rice syrup, and salt together in a small bowl. Pour over the oats and stir until the granola is well-coated.
Spread into a thin layer on a sheet tray. Bake, stirring once or twice, until granola has browned and is crisp. Remove from oven, let cool, and break into pieces.
Divide the soup into two bowls and top with granola before serving.
The marble cutting board and tableware are coming from Kookpunt.