Vegan Potato Soup for the Holidays.

Stockings & Leif

Listening to John Prine- Christmas in Prison at the Gaslight Village. It's warm and cozy inside and here I am writing my very first blog entry! On Christmas Eve, no less. C and I have already opened a few presents, but there are plenty more. It's been difficult juggling holiday pet care visits and family. This year, the work won out. We're missing the gift exchange game and the poker party with C's family, unfortunately. Usually we're one foot out the door as soon as we arrive so it's always a bit awkward. 

Xmas buddy.

Today, I made vegan potato soup, much to C's delight! I had a little canned coconut milk left over from when I made Thai bananas in coconut milk. It was a great creamy addition. New Pi had bags of potatoes on sale which sparked this hunger! 

Vegan Potato Soup
6 potatoes- cubed
4 carrots- cubed
2 celery ribs- diced
2 C water
1/2 C canned coconut milk 
1-2 garlic cloves
1/2 red onion
1 Tbs nutritional yeast 
dash of red pepper flakes
salt and pepper to taste
extra virgin olive oil

Heat olive oil in a large pot. I prefer glass pots or cast iron.  Saute onion and garlic until onion is translucent. Add potatoes and carrots and cook for a few minutes. Stirring occasionally. Then add water, coconut milk and spices. Bring to a boil, simmer for about 20 minutes or until potatoes are tender. Put half of the soup in a blender. Return to pot and mix with chunky potato goodness. 
Serves 4-6 people, depending on portions! 

Wintry Potato Soup 

Until next time,

THERESA