Vegan Potato Soup Recipe with Beans & Kale - Cookin Canuck (2024)

FAQs

How to improve bland potato soup? ›

Your potato soup is bland? Try adding a little more salt. That's usually the answer to any issue of blandness, no matter the recipe in question. A basic Appalachian style potato soup uses only a handful of simple ingredients, leaning on milk and water and often bouillon to create the brothy soup base.

Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups. Red potatoes fall into the low-starch category, as do smaller, newer potatoes. Fingerling potatoes will do well in soups, as will long white potatoes.

Jools Oliver uses bacon, rosemary and chopped onion to form the base, while carrots, leek, celery, borlotti beans and kale to make for a hearty soup that really packs an energy boosting protein punch! Serve with a wedge of brown bread for a complete meal your kids will love and you'll feel great feeding them.

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

It's possible that the variety of potatoes you used may have a firmer texture, even when fully cooked. For soups, it's generally recommended to use russet or Yukon Gold potatoes, as they tend to break down and become softer when cooked.

Perhaps the simplest approach is to flavor your soup with salt throughout the cooking process. Instead of waiting until the end of cooking to realize your soup lacks taste, you can add a bit of salt during each phase of cooking. Doing so will help bring out the flavors of each of the ingredients.

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Fresh lemon juice squeezed into the soup at the very end wakens up the broth. The soup won't taste lemony, just brightened and lively. Fresh herbs and fat from a dollop of prepared pesto stirred into each bowl before serving is a real treat. I like my Vegan Pesto recipe, or Gotham Greens vegan pesto.

Think of vinegar as the conductor of an orchestra. It can take a cacophony of flavors and sync them into perfect harmony. It both balances and awakens them. Plus, if you accidentally add too much salt to your soup, a little vinegar will tame the saltiness.

What gives vegetable soup that depth of flavor? ›

**Herbs and Spices:** Use a variety of herbs and spices such as thyme, rosemary, oregano, bay leaves, cumin, coriander, or smoked paprika to enhance the taste. 3. **Broth or Stock:** Choose a flavorful broth or stock as the soup base. Vegetable, mushroom, or a combination of vegetable and chicken broth can add depth.

While Martha says that she wouldn't ever become vegan, she did mention that she rarely eats meat and most of what she does consumes comes from her own farm. "I have a garden, so I grow almost everything I eat now, even in the winter.

On the other hand, if you prefer a lighter soup, half-and-half or even milk would make excellent additions. Or add sour cream or even yogurt if you like a tangy flavor in your potato soup.

Use plenty of cream combined with milk, lots of cheddar cheese, garlic, ground black pepper, salt to taste, creamery butter and parsley. Don't forget the potatoes boiled than baked into the soup.

Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex. Experiment with different cooking methods: Roasting or caramelizing vegetables before adding them to the soup can bring out thei.

Try reheating the potatoes in a pan, tossing quickly with a little warm liquid and then adding the spices, cheeses, etc. just before serving. Vary the cheeses to get a sharper, more intense flavor.