On a cold night after a long day out, sometimes you just need to come home to a hearty potato soup. This thick stew is already delicious with just potatoes, but the mushrooms and bell peppers put it over the top. Pair this creamy bowl of goodness with your favorite bread, and enjoy comfort food at its finest.
Hearty Potato And Mushroom Stew [Vegan, Gluten-Free]
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- 1/2 teaspoon salt
- Pinch or two red pepper flakes
- About 1/4 teaspoon fresh black pepper
- 1/4 teaspoon smoked paprika
- 6 medium potatoes, cleaned and cut into bite-size chunks
- 1 teaspoon olive oil
- 4-5 medium/large Portobello/Cremini mushrooms, cut into thick slices
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 2 tablespoons olive oil
- 2 tablespoons gluten-free flour blend
- 4 cups unsweetened almond milk, divided
- 1/4 teaspoon salt
- Black pepper to taste
- Heat the oven to 375°F.
- Combine the tablespoon of olive oil, garlic, salt, red pepper flakes, black pepper, smoked paprika, and potatoes in a large mixing bowl and toss together until the potatoes are evenly coated.
- Turn out onto a baking sheet, making sure the potatoes are in a single layer. Roast for 30 minutes, stirring once.
- In the same bowl, combine the teaspoon of oil, mushrooms, onion, and bell pepper.
- When you take the potatoes from the oven, add them to the bowl and toss to combine.
- Dump the bowl back out onto the baking sheet and roast for 20 minutes, stirring once. Start the soup base so it's ready when the potatoes and vegetables are finished roasting.
- In a large, lidded pot combine the olive oil and gluten-free flour blend over medium-low heat. Cook and stir for about 2-3 minutes.
- Turn the heat to medium and stir in 2 cups almond milk.
- Cook, stirring frequently, for about 10 minutes.
- Add the last of the almond milk and continue to cook and stir for another 10 minutes.
- Take the roasted potatoes and veggies out of the oven and stir them into the soup base. Save a few of the red pepper pieces for garnish if you like. Add more salt and pepper to taste.
- Lid the pot, turn the heat to low and simmer for about 10 minutes, stirring occasionally. Serve hot.
- Potato Recipes
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Total Calories: 1935 | Total Carbs: 281 g | Total Fat: 67 g | Total Protein: 45 g | Total Sodium: 843 g | Total Sugar: 24 g Per Serving: Calories: 323 | Carbs: 47 g | Fat: 11 g | Protein: 8 g | Sodium: 141 mg | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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So if I make a batch which serves 6 but its just for me how many days does it keep in the fridge? And is it possible to put some batches in the freezer? Do you reheat both times on the hob or the microwave?
I\’m going to try this recipe tonight and hope that I get it right. This is a very inconsistent recipe–creating unnecessary confusion. On one hand, almond milk is listed in the ingredients as divided, and that makes sense according to the directions. One the other hand, olive oil is listed twice in the ingredients but three times in the directions–the last times as simply "the olive oil" (am I to assume that this is the remaining 1 tablespoon?). "Divided" is not used in this case. If you are not careful, you could easily misuse the olive oil during preparation. I\’m still not sure that I won\’t because with such inconsistencies, determining the writer\’s intent is difficult. Two ingredients listed are "red pepper flakes" (is this the same as \’crushed red pepper\’?) and "red bell pepper, chopped"; two very similar names for two very different products. In the directions, red bell pepper is called "red pepper, pieces" Very confusing! This is the red bell pepper, right? Why not call it "\’red\’ bell pepper" and leave out "pieces"? We already know it\’s chopped. My first thought was that it was referring to the crushed red pepper. Does anyone scrub these recipes for such issues?