A simple but delicious Vegan Potato Soup with a southwestern flair by the addition of Hatch Green Chiles. Perfect if you’re doing any kind of Potato Reset or Mary’s Mini Diet.
This whole week (and part of next) I am doing this CRAZY thing called a “Mary’s Mini” Diet.
It’s a 10-day diet that was designed by Dr. John McDougall and his wife Mary, for those who want a healthy way of losing a few extra pounds, fairly quickly,
So basically, you pick a starch – like potatoes – and make them the MAIN focus of every meal for the next 10 days. You are allowed basic spices and condiments to keep it from getting boring, but no high-calorie sauces or gravies. In addition, you are allowed non-starchy, green and yellow vegetables.
Potatoes for breakfast, lunch, AND dinner? Sound boring?
THAT’S THE POINT!
We tend to overeat too many calories because we really enjoy the taste of certain foods. So when you make it as plain and boring as you can, you will only eat when you are actually hungry.
But isn’t that dangerous? Not at all. It’s only for 10 days and potatoes actually have all the macro and micronutrients we need to survive. Fat, protein, vitamins, it’s all in there.
Potatoes are really not the villainous foods that the media makes them out to be. It’s the way we cook them (deep-frying) or what we put ON them (butter, bacon, sour cream) that makes them so fattening.
So with that all said, eating potatoes 3 times a day for 10 days CAN be boring, so I was desperate to spice them up a little, hence the creation of this yummy soup.
And it was PERFECT! Thick, creamy, Vegan Potato Soup with lots of onions, carrots, and celery. I used NO almond milk or heavy cream (obviously) but it still came out as creamy as could be. And I added a good amount of mild Hatch Green Chiles to give it just a little zing.
OMG….this was SO good. for those of you who are doing this MM with me…..I hope you enjoy this as much as I did.
VEGAN POTATO SOUP WITH GREEN CHILES
We’re going to start off by making a basic ‘mirepoix’ , meaning a medium diced onion, 2 diced carrots, and 2 ribs of celery. Then we saute that in a little veggie broth until softened.
Once the veggies are becoming soft and translucent, toss in 3-4 cloves of minced garlic and continue simmering for about 30 seconds.
For the chiles, I used about 6 Mild Hatch Green Chiles that I deseeded and finely chopped. If you don’t have access to Hatch Green Chile, you can order them online from my friends at The Hatch Green Chile Store (tell them BNV sent you), or you can use one of those little cans from your grocery store. I’d use 1 or 2 of the larger 8oz cans.
Add the chiles to the veggies and simmer for 2-3 minutes while you dice up the potatoes.
Peel and dice 4 Russet Potatoes (Yukon’s are fine too) into evenly cut cubes and add to the soup pot. Then add 2 cups of Low Sodium Veg Broth and 2 cups of water.
For seasoning, I used 1 tsp of Chili Powder, 1/2 tsp Cumin, 1/4 tsp Black Pepper, and a generous pinch of Kosher Salt. (adjust to your own taste)
Bring the soup up to a medium simmer and cover with a lid for at least 15-20 minutes or until the potatoes have cooked through.
Finally, remove 2-3 ladles of the soup and puree in your high-speed blender before adding it back into your soup. Be careful blending hot soups and never fill your blender more than 1/3 of the way full.
And that… is my super simple, but incredibly tasty Vegan Potato Soup with Green Chiles. Hope you like it and if you do please leave a comment.
If you’re new to this Mary’s Mini and want more information, head on over to my Facebook Group and check it out.
Brand New Vegan Community Facebook Group
Until next week…..keep on cookin’!
Vegan Potato Soup with Green Chiles
- Author: Brand New Vegan
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Prep Time: 20 min
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Cook Time: 20 min
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Total Time: 40 minutes
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Category: Main, Soup
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Cuisine: Vegan, American, MM
Description
A simple but delicious Vegan Potato Soup with a southwestern flair by the addition of Hatch Green Chiles. Perfect if you’re doing any kind of Potato Reset or Mary’s Mini Diet.
Ingredients
- 1 yellow Onion, diced
- 2 medium Carrots, diced
- 2 ribs Celery, diced
- 3-4 cloves Garlic, minced
- 5-6 Mild Hatch Green Chiles (or 1-2 cans of 8oz storebought green chile)
- 4 Russet Potatoes, cubed
- 2 cups low sodium Vegetable Broth
- 2 cups Water
- 1 tsp Chile Powder
- 1/2 tsp Cumin
- 1/2 tsp Salt
- 1/4 tsp Ground Black Pepper
Instructions
- Finely dice the onion, carrot, and celery and add to a large soup pot.
- Saute the veggies in a few tablespoons of veg broth or water until softened.
- Stir in 3-4 cloves of minced garlic and simmer 30 seconds
- Clean and de-seed 5-6 mild (or medium if you’re brave) roasted Hatch Green Chiles. (or use 1-2 cans of 8oz storebought green chile. I’d start with one and try it first, then maybe add the 2nd.
- Add chopped chiles to the soup and simmer 2-3 minutes.
- Add diced potatoes, veg broth, water, and seasoning and stir well.
- Bring the soup up to a good, medium simmer and cover for at least 15-20 minutes or until the potatoes are cooked all the way through.
- Carefully – remove 2 or 3 ladles of soup and puree in a high-speed blender before adding back into the soup. Puree more if you like a smoother soup, but I like chunks of potatoes left in mine.
- Adjust seasoning if needed and serve.
Notes
Keywords: Vegan Potato Soup
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