Vegan Low Calorie Potato Soup

Published on in Soups & Salads, Weight Loss Meals
Vegan Low Calorie Potato Soup
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Vegan Low Calorie Potato Soup

Recipe by mrsslimonplantsCourse: Soups
Servings

8

servings
Prep time

10

minutes
Cooking time

18

minutes
Total time

28

minutes

Ingredients

  • 4-5 medium size yellow Yukon gold potatoes

  • 1 finely chopped leek

  • 4 finely chopped celery stalks

  • 5 cloves of garlic minced

  • 1 medium yellow onion finely chopped

  • 1 Can of white navy beans (rinsed & washed)

  • 1 tbsp Italian seasoning

  • 4-5 springs of fresh Thyme

  • 1/2 tsp chili flakes (+/-)

  • 1 tsp smoked paprika

  • 1 tbsp better than bouillon (vegetable base)

  • 3-4 cups of water (depending on your consistency)

  • Salt per taste

  • 1/4 cup nutritional yeast (+/-)

  • Juice of 1/2 a lemon

  • 1/4 cup finely chopped chives

  • Black pepper (optional)

  • 3-4 handfuls of baby spinach (optional)

Directions

  • Finely chop all your ingredients. Cut potatoes in small squares, rinse, keep aside. Turn instant pot on Sauté function and cook celery, onion, leek, and garlic till they brown. This will take about 10 minutes. Keep adding 1 tbsp of water while sautéing if its sticking to the bottom.
  • Once onions have browned, add all your spices, potatoes, navy beans, water, better than bouillon, nutritional yeast. Give it a good mix and cook on pressure cook for about 8 minutes or on the stove top till potatoes are cooked. Release pressure. Transfer about 80% of the soup to a high speed blender and blend till smooth. Transfer back to pot.
  • Feel free to add baby spinach, add lemon juice and fresh chives. Serve with black pepper on top and enjoy!

Notes

  • If you like your soup to be thicker consistency, add only 3 cups of water. This is a very filling and low calorie density soup.

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