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Creamy Roasted Potato Soup

2023-03-07

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3

I started making this recipe with uncertainty: I thought it was the kind of recipe that could either become a success or be thrown into the trash.

2

I love potatoes in any form or style (who doesn’t?), but the first prize, in my opinion, together with Home Fries, goes to roasted potatoes!

What would happen if I took roasted potatoes with onions and herbs and turned them into a soup?

5

And if I go wild, why not serve them with vegan fried sausages, vegan bacon, and Choucroute Garnie – Avant-Garde soup style?

Actually, Why not? After all – like a beautiful woman, almost every topping we may “dress” potatoes with will turn out amazing!

I served some with vegan fried sausages and sauerkraut and some with vegan bacon made of skinny pasta and plant-based yogurt; Next, I sprinkled chopped chives.

4

The result exceeded expectations: I got a delicious soup with extras that took it to the next level!

It is impossible to fail with this recipe – you will get an impressive dish with no proportion to the ease of preparation.

Enjoy, and let me know how it turned out😋❣

Creamy Roasted Potato Soup
The kind of soups that make you wonder how you didn't think of it before! Roast potatoes, onions, and herbs with olive oil and spices, grind in a stick blender together with boiling water, and serve with toppings such as fried vegan sausages, vegan bacon made of skinny pasta, sauerkraut, yogurt, and chopped chives😋❣
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Servings 4
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Metric – US Customary
Ingredients
 
 
  • 700 gram small potatoes
  • 1 medium onion
  • 1 small rosemary sprig, leaves only
  • 2 fresh sage, tore into pieces
  • ¼ cup olive oil
  • ½ Tablespoon paprika
  • salt, ground black pepper by taste
  • boiling water add gradually
For Serving
    Serving Option A
    • 3 Vegan sausages, margez or chorizo
    • sauerkraut
    • chives, chopped
    Serving Option B
    • vegan bacon made of skinny pasta
    • 150 ml Vegan yogurt mixed with a clove of garlic, olive oil, salt, and black pepper.
    • chives, chopped
    Instructions
     
    • Cook the potatoes until they soften. You can cook them in the microwave without liquids or on the stove with water. Do not peel or cut the potatoes; Drain if necessary and let cool for a few minutes.
    • Preheat oven to 200 degrees Celsius – 392 Fahrenheit.
    • Lightly grease a 35 cm x 25 cm baking pan (14 inches X 9.8 inches).
    • Cut the potatoes into cubes about 3 cm (1.2 inches) in size and sprinkle evenly in the pan; cut the onion into quarters and add it to the pan; add rosemary leaves and sage. Sprinkle salt to taste.
    • In a small bowl, mix olive oil, paprika, and black pepper and transfer to the baking pan; mix everything with your hands.
    • Put in the oven and bake for half an hour; Open the oven, mix, and bake for another half hour or until the vegetables are nicely brown.
    • Transfer to a soup pot, add about two cups of boiling water, and grind with a stick blender; add more boiling water gradually, as needed, until you get the desired consistency. Taste and adjust seasoning if necessary.
    For Serving
      Serving Option A
      • Cut the sausages into four or five pieces (you can cut them diagonally, and fry them in olive oil for a few minutes until they are nicely brown.
      • Pour the soup into serving bowls, add fried sausages and sauerkraut, sprinkle with chopped chives, and serve.
      Serving Option B
      • Pour soup into serving bowls, sprinkle vegan bacon made of skinny pasta, add a spoonful of yogurt, sprinkle with chopped chives, and serve.
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      Filed Under: All Recipes, Seasonal, Soups Tagged With: easy recipe, vegan, winter

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      Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

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