Wine Dharma

DharMag April 2018 How to make the perfect cream of potato soup: the best vegan recipes

Vegan cream of potato soup recipe, how to make light and delicios recipes Are you a fan of soups and delicious food, but in your fridge there is nothing left, not even the shadow of one single celery, but only potatoes? Don’t worry, because we have the recipe for you: the cream of potato soup, a real delicacy, light and completely vegan dish, with very few calories and plenty of flavors!

But above all it is one of those dishes that you can also eat cold or at room temperature: you can also prepare it in advance and then heat it for dinner.

Since there are no animal fats, but only potatoes, vegetables, and EVOO, even if you eat it cold, it will not only be delicious, but also velvety, creamy and very light.

Just a sprinkling of parsley to give a bit of panache and break the doughy taste of the potatoes and you will prepare a fantastic dish, excellent as an appetizer for an informal dinner or a light lunch break.

Ingredients for making the perfect cream of potato soup

For 4 people

  • 300 grams of potatoes
  • 2 onions
  • 1 shallot
  • 1 rib of celery
  • 1 clove of garlic
  • salt and pepper
  • nutmeg
  • 100 ml of coconut milk
  • 500 ml of vegetable broth
  • a handful of parsley to chop

How to prepare the vegan cream of potato soup

Wash the potatoes and boil them for 30 minutes, then drain, let cool and peel them. If you want to steam them even better: it will take longer but you won’t lose all the nutritional properties of potatoes.

Cut the onions, celery, and shallots into thin slices and fry with 4 spoons of EVOO in a saucepan with high sides and a thick bottom, 5 minutes on low heat.

Add the potatoes and the broth, season with salt and pepper, then stir to mash the potatoes and cook for 15 minutes.

Turn off, blend to obtain a creamy soup. To remove any possible lumps pass to the strainer and mash with a wooden spoon.

Return to the pan and add the coconut milk, season with the nutmeg and cook for another 5 minutes and then turn off.

Before serving the cream of potatoes, heat it slightly, stir, serve and sprinkle with freshly chopped parsley.

That’s it, in just a few minutes you have served a really light and velvety vegan cream of potato soup that you can also prepare in advance to save time.

Enjoy the potato power!

Which wine should be paired with the vegan cream of potato soup?

Let’s choose a fresh, light-bodied and fragrant wine to cut the potato cream with an acid touch: Pecorino, Soave, Arneis or even a good prosecco are all excellent wines.

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