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.
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?
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.
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😋❣
RECIPE
Creamy Roasted Potato SoupFor 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
- 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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