This chunky veg & potato soup is a real winter warmer. Great with some crusty wholemeal bread, or just on it’s own. Choosing the right veggies, and putting enough seasoning and herbs in to give the soup body is the key thing. Many recipes skimp on the seasonings, so be bold – don’t hold back.
Nice firm veggies give the soup extra flavour. Use local unsprayed if you can. This makes a lot portions, because soups can be frozen very successfully. So cooking in bulk is definitely a very smart move. This makes around 18 325g servings, so plenty to eat now, and a nice quantity to put in the freezer. Then, when you want a soup, what could be easier than defrosting one and making some delicious sourdough toast to go with it.
The canned coconut milk gives it an extra richness as does the vegan single cream. The real trick though is removing some of the veggies when cooked and blending it and then adding it back in. It makes this chunky veg & potato soup so creamy, it’s not true. It also has a lovely colour to it, and of course appearance is very important to the taste experience.
It’s mainly root veggies, so this soup is great in winter when they are in season and a bit less expensive. You can also add in some cannellini beans to add some protein and body if you wish. The last time I made the soup for a 12 person dinner party, I added 2 cans of cannellini beans. Everyone agreed it was a superb soup! I will definitely be adding some cannellini beans in future!
Chunky Veg and Potato Soup
Ingredients
- 2 medium Medium White Onion Diced (520g)
- 6 medium carrots Diced 1cm sized peices (640g)
- 10 small Potatoes dice in 1cm cubes approx (1050g)
- 4 medium Celery Celery stalks with greens, finely sliced (300g)
- 10 small Garlic Cloves Minced (30g)
- 4-6 tsps fresh thyme or substitute 1 tsp dried
- 4-6 tsps fresh rosemary or 2tsp dried
- 4-6 tsps fresh oregano or 2 tsps dried
- 2 tsps sea salt
- 1 tsp nutmeg ground
- 2 tsp Smoked paprika
- 1 tsp red pepper flakes more if you like it hot
- 2 litre vegetable broth or 4 veg stock cubes
- 650 grams frozen peas
- 200 grams canned coconut milk
- 100 grams vegan single cream
- 4 tbsp corn-starch or arrowroot flour
- 300 ml white wine or more vegetable broth
- 1 medium lemon juiced, without flesh or peel
- 500 g cannellini beans optional
Instructions
- Add oil to medium pan and sweat the onion, saute for 2-4 mins stirring frequently
- Chop and add the celery shortly afterwards
- Add carrots, potatoes, and all the herbs and spices. Saute for further one minute.
- Add in the coconut milk
- add the vegetable stock - or you can just crumble the cubes in and add the hot water - same difference.
- Bring to boil over a high heat. Cook for about 5 minutes then add the frozen peas and cook for 15 more minutes or until veggies and peas are softened
- In a small bowl, mix corn startch with vegan heavy cream or canned coconut milk with a whisk
- Pour the milk into the stew , also add white wine (or use some more broth or plant-based milk for a creamier soup)and let simmer for a further 3-4 minutes
- Remove 6 ladles full of soup including chunks and thoroughly blend in a jug with a a stick blender - return to the pan and mix well
- Taste and adjust seasonings, add more salt and pepper and spices to taste. You can blend half of the soup with an immersion blender to make it creamier
- Garnish with fresh herbs (optional) and enjoy!
- Portion up any that you have left into 325g portions in take-away containers and freeze.
Notes
Chunky Veg and Potato Soup
Ingredients
- 2 medium Medium White Onion Diced (520g)
- 6 medium carrots Diced 1cm sized peices (640g)
- 10 small Potatoes dice in 1cm cubes approx (1050g)
- 4 medium Celery Celery stalks with greens, finely sliced (300g)
- 10 small Garlic Cloves Minced (30g)
- 4-6 tsps fresh thyme or substitute 1 tsp dried
- 4-6 tsps fresh rosemary or 2tsp dried
- 4-6 tsps fresh oregano or 2 tsps dried
- 2 tsps sea salt
- 1 tsp nutmeg ground
- 2 tsp Smoked paprika
- 1 tsp red pepper flakes more if you like it hot
- 2 litre vegetable broth or 4 veg stock cubes
- 650 grams frozen peas
- 200 grams canned coconut milk
- 100 grams vegan single cream
- 4 tbsp corn-starch or arrowroot flour
- 300 ml white wine or more vegetable broth
- 1 medium lemon juiced, without flesh or peel
- 500 g cannellini beans optional
Instructions
- Add oil to medium pan and sweat the onion, saute for 2-4 mins stirring frequently
- Chop and add the celery shortly afterwards
- Add carrots, potatoes, and all the herbs and spices. Saute for further one minute.
- Add in the coconut milk
- add the vegetable stock – or you can just crumble the cubes in and add the hot water – same difference.
- Bring to boil over a high heat. Cook for about 5 minutes then add the frozen peas and cook for 15 more minutes or until veggies and peas are softened
- In a small bowl, mix corn startch with vegan heavy cream or canned coconut milk with a whisk
- Pour the milk into the stew , also add white wine (or use some more broth or plant-based milk for a creamier soup)and let simmer for a further 3-4 minutes
- Remove 6 ladles full of soup including chunks and thoroughly blend in a jug with a a stick blender – return to the pan and mix well
- Taste and adjust seasonings, add more salt and pepper and spices to taste. You can blend half of the soup with an immersion blender to make it creamier
- Garnish with fresh herbs (optional) and enjoy!
- Portion up any that you have left into 325g portions in take-away containers and freeze.
6 Responses
Anymore left?
I’m a soup lover and I get to learn how to embrace herbs in making this well balanced hearty one.
It is just right to give it an extra layer of flavour and surprise to this seemingly ordinary vegan soup.
Nobody said soup only tastes good with meats and I can vouch for this.
Hello, I’m making list as I type. Looks delicious. Wondering when to add the lemon juice? Do we include the garlic in with the onions during the sweat? Also much oil does one add in the first sauté, tablespoon? Does one bring it back to a full rolling boil after adding the peas? Thank you 😊
Doesn’t matter when you add the lemon juice. The white wine isn’t essential either if your anti-alcohol in your food – but I do think it definitely adds something to the recipe.
Well – I hate specifying how much oil – just as little as you can get away with. Yes – garlic goes in with onions. I would just bring it back to a gentle simmer – that’s all it needs – a few bubbles rising to the surface when you lift the lid. Have you made it yet? Only just seen this message….
… also wondering when you add the cannellini beans?
It doesn’t really matter when you add the lemon juice I just forgot to mention it in the recipe . Cannellini beans I would add near the end and 5 to 10 minutes before it’s ready say. You don’t want them disintegrating.