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Yellow Potato Soup from The Complete Plant-Based Diet

YELLOW POTATO SOUP

from The Complete Plant-Based Diet by JL Fields

PREP TIME: 10 minutes | COOK TIME: 25 minutes | SERVES: 4 | Gluten-free, Nut-free, Soy-free | One-pot

Break out those yellow split peas we used for the Yellow Dal Collard Wraps, because they are the “cream” and the protein in this healthy, rich potato soup. Why yellow? We eat with our eyes first, so the trick to creating plant-based versions of traditionally nonvegan dishes is to mimic their texture and appearance. I grew up with a very creamy, buttery, yellow potato soup, and here we get that texture and color from plants and spices, not butter.

  • 3 cups cubed potatoes (any kind)
  • 1 cup diced onion
  • 1 cup chopped carrots
  • ½ teaspoon chipotle chile powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt, or 1 teaspoon Spicy Umami Blend
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • 2 cups diced Anjou pear
  • ½ cup dried yellow split peas
  • 4 cups Vegetable Broth
  • ½ teaspoon freshly ground black pepper
  1. In a large saucepan, combine the potatoes, onion, carrots, chipotle powder, cinnamon, salt, turmeric, and cayenne and dry sauté over medium-high heat for 5 minutes.
  2. Add the pear, split peas, and broth and bring to a boil. Lower the heat to medium-low, cover, and simmer until the split peas are tender, 15 to 20 minutes.
  3. Serve garnished with the black pepper.

INGREDIENT TIP: You want a very firm pear for this soup, which is why I specifically call for the Anjou variety. Asian pears are fairly firm and work great, too.

PER SERVING (2 CUPS): Calories: 252; Saturated Fat: 0g; Total Fat: 1g; Protein: 9g; Total Carbs: 55g; Fiber: 13g; Sodium: 181mg

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About Sandy

Sick of eating steamed vegetables time after time? Tired of making the same old meals? Make things exciting and fun, and explore vegetarian cooking with the recipes in this book. Don’t think that ‘meat’ can’t be part of your vegetarian diet! Even if you’re just interested in vegetarian dishes, you can make your own ‘meat’. You hear me! “Make your own meat!” I will show you the traditional Chinese way of making vegetarian meat. The possibilities are endless after you learn how! You can make Kung Po Chicken, Soft Blow Kidney, Sweet and Sour Chicken, and so much more. Learn and digest the recipes in this book. Then get creative, make your own dishes, and really explore vegetarian cooking.

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