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

FAQs

Why isn't my potato soup creamy? ›

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

To thicken potato soup without creating lumps, you can use a roux made of equal parts butter and flour. Melt the butter in a separate pan, add the flour, and whisk until smooth. Slowly whisk the roux into the soup, and let it simmer until thickened.

Adding salt and squeezing lemon make a big difference by removing bitterness.

If you need it a little thicker, just blend up a more beans and broth until your desired consistency is reached. First make sure that your beans are fully cooked. If you are satisfied with the done-ness of your beans, puree half of the soup in a blender and then mix it with the other half of the soup.

Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.

Add Stale Bread: A few slices of bread also help make a soup creamy. Tear them into pieces and let them soak in a cup or two of the hot soup before pureeing and stirring back into the main pot. 4. Add Yogurt: Plain yogurt works much like cream when added to soups like our avocado soup, but with a lighter result.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

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.

Can I put wilted kale in soup? ›

You can add it to smoothies, soups, or stir-fries. One delicious recipe is wilted kale salad with roasted sweet potatoes and quinoa. Simply mix the kale with the other ingredients and drizzle with a lemon vinaigrette.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Broth. If you're not using the ham bone, chicken broth will help add flavor to your soup.

If you slice the potatoes too thin, or pulverize them in a food processor, the veggies release extra starch that gives your soup a gluey consistency. High-intensity mashing methods like using blenders, hand mixers, or food processors overwork the potatoes, which breaks down their cells.

Cut the potatoes into rissolettes and blanche them (i.e. cook them briefly, not to full doneness). Use the water you used in the soup and put the potatoes back in when you go to warm the soup again for serving. Since they're cut fairly small, they should be just about done without being mushy when you go to eat.

If you want to thicken your potato soup without using any additional ingredients, you can try cooking it for a longer period of time. Simmering the soup will evaporate some of the liquid, resulting in a thicker consistency.

Russet potatoes, as a member of the starchy/floury potato family, are inherently grainy. Using them in soup will result in an unpleasant gritty texture. When making potato soup, be sure to reach for a waxy variety such as fingerling potatoes, red potatoes, or baby potatoesto get a smoother texture.