Brr! With winter almost here, it’s starting to get cold outside. As temperatures drop, one of the most delicious ways to warm up is by making hearty, comforting vegan soups.
There are several options for creating a soup base including store-bought vegetable stocks, vegetable bouillon cubes, miso or homemade broth created by simmering veggies with spices and straining afterwards. Just remember that a key to bringing out the most flavor in soup is simmering it on low for several hours.
Now that you’ve planned out the broth, what’s next? For ideas, check out VegRecipes.org’s variety of soup recipes or be creative and try out your own combinations!
One of our favorite winter soups is the potato leek onion soup (pictured above). The recipe is fairly simple and takes less than an hour. Give it a try, and you’ll be warmed up in no time!
Potato Leek Onion Soup
- 2 medium onions, chopped
- 3 medium leeks (white part only), chopped
- 1 clove garlic
- 2 to 3 tablespoons of vegetable oil
- 5 cups water
- 6 medium potatoes*, cut into small or medium pieces
- 4 celery stalks, sliced
- 1 stalk fresh lemongrass (or dried) to taste
- cayenne, salt, and dill or marjoram, to taste
- 1 cup soy or rice milk
- 1 tablespoon lemon juice
* For variety, use 3 russet or Idaho potatoes and 3 sweet potatoes
- Sauté the onions, leeks, and garlic in vegetable oil in a large pot until soft.
- Add the water, potatoes, celery, lemongrass, cayenne, salt, and dill.
- Bring to a boil, reduce the heat, and simmer for 30-45 minutes until the potatoes
are tender. Cover the pot for a thin broth or leave it uncovered for a thicker soup.
- Once the potatoes are soft, remove the stalk of lemongrass (if using fresh) and purée about half the soup in a blender or food processor, then mix it back into the pot.
- Add the lemon juice to the soy or rice milk and let it sit for 5 minutes. Then add it to the soup. Serve warm.