Potato Vegetable Soup
- Ready In:
- 1hr
- Ingredients:
- 20
- Yields:
-
7 quarts
- Serves:
- 14
ingredients
- 10 small potatoes, peeled and diced
- 2 medium onions, diced
- 5 garlic cloves, diced
- 2 celery ribs, sliced
- 2 1⁄2 carrots, peeled and sliced
- 2 broccoli, stems included
- 1 medium sweet potato, peeled, quartered, and sliced
- 8 ounces mushrooms, sliced
- 2 tablespoons vegetable oil
- 1⁄4 cup butter
- 1 (400 ml) can coconut milk
- 1 (510 ml) can white kidney beans
- 1 cup milk
- 1 teaspoon miso
- 1 cup water
- 2 tablespoons salt
- 1 tablespoon fresh coarse ground black pepper
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1⁄4 cup Greek yogurt
directions
- Add potatoes, onions, garlic, celery and vegetable oil in a large (8qt) soup pot. Saute on medium heat until onions are lightly browned.
- Meanwhile melt butter in a large saute pan. When melted add all other vegetables and begin to saute over medium heat.
- When onions are browned, Dissolve miso in water. Add beans and coconut milk, milk, miso water and 1 tbs salt. Simmer until potatoes are soft.
- Puree potatoes mixture with stick blender until smooth.
- Add the sauteed vegetables to to potato mixture. Stir well. Let simmer 5 minutes.
- Season to taste using rest of salt pepper and herbs. And yogurt and stir until combined.
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RECIPE SUBMITTED BY
I recently got married and moved to Canada. I grew up in rural Midwest US and that is reflected in my thoughts values and foods I like. I love cooking, crocheting, and reading among other things.