Vegan Cream Of Potato Soup With Coconut Bacon
About Vegan Cream Of Potato Soup With Coconut Bacon
Imagine being able to put creamy and vegan in the same breath without scaring off your vegan friends. Doesn't that sound too good to be true !! This very creamy and smooth as silk potato soup has absolutely no dairy in it . Plus it is also gluten free. Now won't it be the first thing you reach out for every time the weather turns balmy.
But this is just the tip of the iceberg as you join me, your Vegan Viking, in re-imagining vegan food and breaking down the myths associated with it.
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Recipe Time & More
Ingredients
- 1/2 cup Potatoes peeled and finely diced
- 1/3 cup Carrot sliced
- 1/3 cup Leeks only the whites finely sliced
- 1/4 tsp White Pepper Powder
- 1 tsp Olive Oil
- 1-2 tsp Salt or as per taste
- Coconut or bacon bacon for the garnish
- Green Onions finely chopped for the garnish
- 2 1/2 cup Vegetable Stock
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Instructions
- Heat 1 tsp olive oil in a saucepan.
- Add the leeks and saute for 2 mins.
- Add the potatoes and carrots along with salt, pepper powder and vegetable stock.
- Cover with a heavy lid. Let it simmer for 12-14 mins or till the vegetables are soft.
- Transfer the contents of the saucepan into a blender jar and give it a buzz
Recipe Notes
- The blending of the hot liquid and vegetables has to be done with a lot of caution to prevent burns.
- For the coconut bacon – Toss thinly sliced coconut pieces with soy sauce, brown sugar, a tiny bit of salt and some paprika. Roast in an oven for 10-12 mins at about 170 degrees till crisp.
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Sweta Biswal
7 Comments
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This looks divine! Can’t wait to make it.
This looks so tasty! Thank you.
Fantastic soup!
Soup looks so tempting 🙂
This looks phenomenal, the coconut bacon idea is ingenious!!!
Wow Sweta you are improving
This looks fantastic! Appreciate the share.