Time 55m Yield 10 Number Of Ingredients 12 Steps:
Melt margarine in a large stockpot over medium heat; cook and stir onions, celery, and carrots until tender, about 10 minutes. Add water, vegetable bouillon, salt, and pepper; stir well. Add potatoes and bring soup to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes. Mix 4 cups soy milk and instant potatoes into soup until dissolved. Stir remaining 1/2 cup soy milk and cornstarch together in a bowl until smooth; add to the soup, stirring well. Cook soup until heated through, stirring regularly, 5 to 10 minutes.
Time 55m Yield 8 Number Of Ingredients 10 Steps:
Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes. Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk. Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Sauté chopped onions and celery in oil over high heat for 3-5 minutes in a large pot. Add rest of vegetables, water, thyme, and basil. Cook over medium heat until tender (this takes about 30 minutes). Purée in blender or food processor until smooth and pour back into pot. Add the rest of the seasonings and salt, and simmer over low heat for an additional 10 minutes. Variation: Break 1 bunch kale into small pieces, steam, and add to soup in the last 10 minutes. Variation: Purée just one half of soup for a more chunkier version.
Time 23m Yield 104 ounces, 10 serving(s) Number Of Ingredients 11 Steps:
In a large pot, saute your onion and garlic in the coconut oil for a few minutes, just until onions are softened. Add potatoes to the pot along with the 7 1/2 cups water. Allow to simmer for 10-12 minutes, or until potatoes are fork tender. Once potatoes are tender, or close enough, add corn kernels and (if using frozen) cook for another few minutes until thawed. Heat 1 1/2 cups water with vegan bouillon cubes for 1-2 minutes in the microwave (or in a small saucepan on the stove top if you prefer). In a high speed blender, process 3-4 cups of the soup (make sure to get plenty of potatoes, corn, and onion), water/bouillon mixture, cashews, and nutritional yeast until smooth (if you have a Blendtec, use the Soup button). Pour blended mixture back into the pot and stir until well incorporated. Serve hot with crusty garlic bread!
