Creamy Potato Vegetable Soup - Vegan, Healthy & High Protien
This creamy vegan potato vegetable soup is hearty, healthy and nutritious. It is spiced with cajan seasoning and sriracha along with rosemary and thyme. Enjoy this potato vegetable soup that is full of fiber for gut health, vegetables for weight loss and is high in plant based protein!
Equipment
- Soup pot
- High speed blender
- regular pot
Ingredients
- 2 clove garlic
- 1 onion
- 1 tsp olive oil
- 2 cups carrot
- 2 cups green beans
- 4 cups potato
- 2 cups frozen corn
- 2 cups frozen peas
- 3 cups water
- 4 tsp better than bouillon vegetable seasoning (or veg stock cubes of choice)
- 1 tsp cajun seasoning
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp Italian seasoning
- 1 tsp sriracha
- 3 cups soy milk
- 2 cups cooked or canned cannellini beans
- ½ tsp salt and pepper (or to taste)
Instructions
- Dice the potatoes and cover with water in a pot. Bring the water to a boil then reduce the heat to medium and cook the potatoes until tender, about 15-20 minutes.
- Heat 1 tsp of olive oil over medium heat in a large soup pot. Add the minced garlic and chopped onion, sautéing until fragrant and softened, about 2-3 minutes. Stir in the diced carrots, green beans, corn, and peas, cooking for another 5-7 minutes.
- Add the vegetable stock (3 cups of water mixed with 4 tsp Better Than Bouillon) to the pot. Stir in the thyme, rosemary, sriracha, Cajun seasoning, Italian seasoning, salt, and pepper and bring the stock to a simmer
- While the soup is simmering, add the soy milk and cannellini beans to a blender. Blend until smooth and creamy.
- Pour the creamy soy milk mixture into the pot with the vegetables .Strain the cooked potatoes before adding to the soup. Simmer for another 5 minutes to let the flavors meld together.