Vegan Potato Soup Recipe with Beans & Kale - Cookin Canuck (2024)

FAQs

How to spice up a can of vegetable soup? ›

Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.

Soaking cut potatoes in water can help remove excess starch, preventing the soup from becoming too thick. However, if you prefer a thicker soup or if you're short on time, you can skip this step.

I like adding kale to things like lentil soup. I usually add it near the end, but give it about 15 minutes of cooking to get very soft. I saw this recipe on serious eats where Kenji recommends sauteing the kale with the rest of the veggies prior to adding any liquid.

ADD ACID

Fresh lemon juice: this is best to add at the end of cooking, otherwise the lemon flavor can become bitter. Cooking Vinegars: such as balsamic vinegar, red wine vinegar, or even apple cider vinegar. Hot sauce: helps to add both acid and heat, so you're getting even more bang for your buck.

Celery seed or celery salt – Seen mostly in vegan chicken vegetable soups, celery seed is also a great addition to tomato-based soups when used in smaller quantities. Fennel – Seed, stem, or bulb, fennel is an amazing anise-flavored addition to vegetable soups. Seeds should be cooked through.

You can extract a clean, strong broth from a combination of water and several pantry ingredients. It's all about layering powerful flavor-enhancers that you probably already have on hand—bacon, tomato paste, herbs, peppercorns, a Parmesan rind, and, of course, kosher salt.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Bring a pot of water to a boil, add the potatoes, and cook for 5-10 minutes until partially tender. Drain and then add them to your simmering soup for finishing. 3. Roasting: For a richer flavor and slightly crispy texture, try roasting the potatoes before adding them to the soup.

Cubes (Diced)

To dice a potato, first cut it into fries following the above instructions. Then, cut the fries crosswise into ½-inch cubes for a medium dice. For a small dice, cut into ¼-inch cubes, and for a large dice, cut into ¾-inch cubes. This is the best way to cut potatoes for soups and stews.

What is the thickener in vegetable based pureed soups? ›

Potatoes naturally thicken this pureed vegetable soup and give it an ultra creamy texture. If you accidentally added too much water to your soup, you can thicken it back up with a cornstarch slurry.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Most pureed soups are thickened by the vegetable being pureed. The starches in the pureed vegetable aids in the thickening of the soup. Cream soups tend to have a roux.