Slowcooker Vegan “Cream” of Potato Soup
I can’t stop eating this soup. I had it for brunch and supper today and I’m still wanting more. Not to mention my kids fighting over who has had more of it haha!
This soup is so easy to make I’m almost embarrassed to post the “recipe.” Also it’s perfect to make in your slowcooker and I try to use my slowcooker as much as possible for two reasons. One, the simplicity. There is nothing quite like waking up on a Saturday morning and having lunch and/or supper ready to go. Or coming home from work knowing everything for your meal is done? Two, like I’ve explained in previous posts, how we cook our food changes its chemical composition and the nutrients we derive from it. Slowcooking is the best way to ensure you are getting the most out of your food due to its low temperature and the fact that the nutrients that might be lost in the cooking process end up in the juices of your soup. It’s an all around win, delicious, simple and healthy! Yay!
So literally take all of this, throw it in your slow cooker and enjoy 7-10 hrs later:
Half a package organic green peas
3 sweet potatoes, cubed and a bunch of white and purple potatoes, cubed.
Half a bunch of celery, diced
One white onion diced small
Half litre of organic vegetable broth (or use your own stock)
Two cans full fat coconut milk and one can lite coconut milk
LOTS of my dried basil and Himalayan salt me pepper to taste.
Slowcook on high for about 7 hours and on low for about 10.
I served topped with lots of fresh dill, some mozza vegan daiya and vegan coconut Bac’n (#yeg#evoolution).