Description
A comforting twist on the classic baked potato. Loaded with veggies and your favorite toppings, this plant-based soup is pure satisfaction.
Ingredients
Units
Scale
- 3 Tbsp vegetable oil
- 3 celery ribs (diced)
- 1 small onion (diced)
- 3 medium carrots (diced)
- 4 cloves garlic (roughly chopped)
- 6-7 small russet potatoes (diced)
- 1 quarts (946 ml) vegetable stock
- 2 tsp salt
- 1 tsp red miso paste
- 2 tsp lemon juice
- 2 tsp best quality olive oil
- 2 cups (473 ml) milk
- Bacon
- Chives
- Green Onions
- Shredded Cheese
- Greek yogurt
Instructions
- In a large pot or Dutch oven (about 6 quarts), heat the vegetable oil.
- Add the celery, onion, carrots, and garlic. Cook until the vegetables are translucent.
- Add the diced potatoes, vegetable stock, and salt.
- Bring to a boil, then reduce heat to a simmer and cook until the potatoes are fork-tender, about 20-25 minutes.
- Ladle about 1/2 cup of the broth into a heat-safe bowl and whisk in the miso.
- Return the miso mixture to the pot.
- Turn off the heat and blend the soup until about 2/3 smooth and 1/3 chunky, or to your preferred texture.
- Stir in the lemon juice, milk, and olive oil.
- You can hold this over low heat for quite a while, stirring occasionally.
Notes
- For a richer flavor, roast the potatoes before adding them to the soup.
- If you don’t have miso paste, you can substitute 1 teaspoon of soy sauce or tamari.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 5
- Protein: 8