Vegan comfort food at its best: a creamy roasted potato soup to fill you up and warm you up on the coldest winter days.
4–5 large potatoes (I use a combination of red-skinned & yellow potatoes and I leave on the skin), cubed
1 large onion, roughly chopped
2 stalks celery, chopped
2 large cloves garlic, peeled and smashed
1 Tbsp. coconut oil, melted
1/2 tsp. dried thyme
sprinkle of smoked paprika
sprinkle of ground black pepper
sprinkle of garlic powder
4 cups low sodium vegetable broth
dash of dried thyme
dash of red pepper flakes
dash of dried rosemary
1 Tbsp. nutritional yeast
1/2 cup non-dairy milk (I prefer almond milk here)
crumbled tempeh bacon or mushroom bacon
vegan Parmesan cheese
Lightly spritz a large baking sheet with oil and preheat the oven to 375-degrees.
Place the potatoes, onion, celery, coconut oil, 1/2 teaspoon thyme and the sprinkles of smoked paprika, pepper, and garlic powder in a large bowl and mix to thoroughly coat the vegetables. Spread the vegetables onto the baking sheet and bake, stirring occasionally, for about 60-90 minutes. The vegetables should be soft and lightly browned.
Place the vegetables into a large pot and add the vegetable broth, and the dashes of thyme, rosemary, and red pepper flakes. Bring to a boil, then turn the heat down to a simmer, cover and cook for about 20 minutes. Put the non-dairy milk and the nutritional yeast in a blender and add some of the broth/vegetable mixture. Process until smooth – or until it’s the consistency you prefer. Pour into a bowl or another pot and process the remaining broth/vegetable mixture.
Return all of the blended soup into the large pot and gently heat. If the soup is too thick, add water or broth.
Divide the soup between four small bowls and top with chopped parsley, vegan bacon, and/or vegan Parm.