Well, hello again! Timothy here, of Mississippi Vegan, with another guest blog post to share with all of you. If you didn’t catch my first blog post you can check it out here.
Today’s recipe is sure to put a smile on your face: Pink Potato Soup! This dish is deceptively easy to make as you simply cook everything in one pot and blend. The secret weapon to that gorgeous color is raw beet. Just a few small chunks are all you need to create a beautiful pop of pink. Depending on your mood, you can make this soup a softer pastel pink or a more vibrant hot pink by adding more or less chunks of beets.
As for the base to this recipe, it’s creamy, luxurious, and delightfully savory. Just a few simple ingredients like oat milk, potatoes, fresh garlic, and shallots are combined together to make this soup rich, velvety, and melt in your mouth delicious. I also like to add a few bay leaves along with some onion powder and garlic powder to create a strong depth of flavor. Finish this bowl of pretty in pink with large chunks of ripe avocado, fresh dill, a few cracks of black pepper, and a sprinkling of flaky sea salt. Of course, I added some garlic chive flowers from the garden because I’m a show-off!
This recipe makes for a delightful lunch! Serve with a simple salad and some toasted bread and you are good to go. The best part? This soup works beautifully as a vichyssoise which is just a fancy French way of saying ‘chilled soup’. Simply store in the fridge for a few hours and serve cold. Totally refreshing and perfect for the summer. I also find that chilling the soup really brings out all of the flavors.
Mississippi Vegan’s Pink Potato Soup
Ingredients
3 cups 3 filtered water
3 cups 3 oat milk (preferably Oatly)
2 tbsp 2 rice vinegar
3 cups 3 chopped russet potato, peeled
4 to 5 garlic cloves
1 tbsp 1 sea salt
2 tbsp 2 nutritional yeast
1 tbsp 1 onion powder
1 tbsp 1 garlic powder
1 large 1 shallot, sliced
3 large 3 bay leaves
1 small 1 beet, raw, peeled and cut into fourths
1 large 1 ripe avocado, cut into chunks
1 bunch fresh dill, to garnish
Flaky salt + black pepper, to garnish
Good olive oil, to garnish
Directions
- For the soup base combine the water, oat milk, vinegar, potatoes, garlic, sea salt, nutritional yeast, onion powder, garlic powder, shallot, and bay leaves into a large pot and bring to a boil. Once this has come to a boil and the potatoes are tender, remove from heat. Let cool for about 20 minutes.
- Once cooled, remove the bay leaves and add the mixture to a high-speed blender. Then add in one piece of raw beet. Blend until smooth. Continue this step, adding more beet, until desired color is reached.
- Serve hot or cold and garnish with avocado, chopped dill, a sprinkling of flaky salt, and freshly cracked black pepper.
And there you have it, folks! Another fun recipe to try straight from me to you. Once again, I can’t thank Jillian and her team enough for inviting me to share some recipes with all of you. This has been so much fun! Please stay in touch through my Instagram and let me know if you make this delicious soup or my Vermicelli Noodle Salad. Sending you all love.
Timothy Pakron of Mississippi Vegan
