I love soup and have wanted to share one of my simple vegan recipes. Potato soup is easy to make and you can eat it for days. I get more done when I have a meal ready to warm up for the next day or so. Add a salad and garlic bread to complete the meal. Russet potatoes are grainy if over cooked. I sometimes use Yukon Gold Potatoes, which comes out even better depending on your preference.
1 Tbsp. olive oil
1 onion, diced
3 celery ribs, chopped
5 garlic cloves, minced
2 carrots, peeled and diced
1-2 tsp. Himalayan salt
cracked pepper to taste
5 russet potatoes, peeled and diced
6 c. water
2 bouillon cubes, Edward & Sons—Not-Chick’n-vegan/gluten-free
Yield: 6 servings
Prep all veggies. Heat oil in pot then cook onion until translucent—about 5 minutes. Add celery, garlic, and carrots. Stir for about 5 minutes. Add 1 teaspoon of salt and pepper to taste then stir for 1 minute. Add potatoes then water. Add bouillon and stir. Bring to a boil then simmer for 45 minutes. I add the second teaspoon of salt after the soup is cooked in case I’m good on the saltiness.
Food for Thought:
I recently heard someone young say, “You can’t survive without eating meat.” I’ve done more than survive all these years as a vegan. Adam and Eve ate from the trees. It is because of sin that we eat our friends and helpers. We were not made to eat animals. Look at cows. They eat grass and grow to be strong. Ranchers will say the grass the cows eat has Omegas 3 and 6. Skip the cow and eat the plants. Or people will ask how vegans get their protein. You don’t need as much as you think. I heard a vegan nutritionist tell her client, “There is a little bit of protein in everything.” If you read last year’s posts, you’ll see that I had to ditch my food allergies like wheat and start seriously juicing. Everybody is different and will have to make their own adjustments for their veganism. I hope people learn to see things differently.
Recipe from blog of melissacrismon.com
Copyright 2021 Melissa Crismon