Cozy Vegan Autumn Veggie Potato Creamy Soup
 
 
This Cozy Vegan Autumn Veggie Potato Creamy Soup Soup is full of hearty seasonal vegetables and wild rice, it’s wonderfully creamy and comforting, and easy to make in the Instant Pot, Crock-Pot or on the stove top.
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 4
Ingredients
  • 2 tsp olive oil
  • 1 bay leaf
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • 3 garlic, crushed
  • ½ inch ginger, grated
  • ½ red onion, finely chopped
  • ⅓ cup wild rice or less
  • 3 russet potatoes, peeled and cubed
  • 2 carrot, peeled and sliced
  • 4 cup vegetable stock
  • Salt and Pepper
  • 1 can coconut milk
  • 1 tsp creole seasoning
To garnish
  • ½ potato very finely sliced and pan fried
  • 1 jalapeno- finely diced and fried with the potato
Instructions
  1. In a huge soup pot or any deep pan, add olive oil. Once the oil gets hot, add bay leave, cumin seeds and fennel seeds, let it pop. Once it pops, add the garlic and ginger and fry for 30 seconds. Add the onion and fry the onion till it gets soft and golden.
  2. To that add wild rice, potatoes, carrots and saute. Pour in the vegetable stock, a good dose of salt and pepper. Cover and cook for 20-30 minutes. The potatoes should be very soft.
  3. Take the 70% of potatoes and carrots and blend. Pour it back into the pot.
  4. Pour in the coconut milk and add creole seasoning. Mix it well, check for salt and add more pepper if you like. Boil , simmer it for another 10 minutes.
  5. In another small pan, add 1 tbsp oil. Add the finely chopped jalapeno and potato and fry it until it is crispy. Season it and keep it aside.
  6. Serve soup with potato jalapeno mixture.
Notes
You can cook the rice separately and add it last when you serve.
Add shredded chicken also if you prefer.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2019/11/28/cozy-vegan-autumn-veggie-potato-creamy-soup/