Mississippi Vegans Pink Potato Soup Recipes

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MISSISSIPPI VEGAN'S PINK POTATO SOUP



Mississippi Vegan's Pink Potato Soup image

Provided by Mississippi Vegan

Categories     Contributors     Dinner     Food     Food Contributors     Lunch

Number Of Ingredients 16

3 cups filtered water
3 cups oat milk (preferably Oatly)
2 tbsp rice vinegar
3 cups chopped russet potato, peeled
4 to 5 garlic cloves
1 tbsp sea salt
2 tbsp nutritional yeast
1 tbsp onion powder
1 tbsp garlic powder
1 large shallot, sliced
3 large bay leaves
1 small beet, raw, peeled and cut into fourths
1 large ripe avocado, cut into chunks
1 bunch fresh dill, to garnish
Flaky salt + black pepper, to garnish
Good olive oil, to garnish

Steps:

  • For the soup base combine the water, oat milk, vinegar, potatoes, garlic, sea salt, nutritional yeast, onion powder, garlic powder, shallot, and bay leaves into a large pot and bring to a boil. Once this has come to a boil and the potatoes are tender, remove from heat. Let cool for about 20 minutes.
  • Once cooled, remove the bay leaves and add the mixture to a high-speed blender. Then add in one piece of raw beet. Blend until smooth. Continue this step, adding more beet, until desired color is reached.
  • Serve hot or cold and garnish with avocado, chopped dill, a sprinkling of flaky salt, and freshly cracked black pepper.

Nutrition Facts :

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