Traditional Potato Stew (Vegan)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 223 kcal
Ingredients
- 1 tsp. olive oil
- 2 cups leeks finely chopped
- 2 cups celery stalks chopped
- 1/2 cup Irish stout
- 3 cups Russet potatoes peeled and chopped into 1/4-in pieces
- 2 cups rutabaga peeled and chopped into 1/4-in pieces
- 1/4 tsp. fennel seeds
- 1/2 tsp. ground mustard
- 1 tsp. dill weed
- 6 cups water
- 3/4 cup vegetable broth powder
- 1/2 cup vegan half and half
- 2 cups packed kale stems removed, cut in thin strips
- 1 pinch sea salt
- 1/2 cup packed fresh basil chopped, for garnish
Instructions
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In pan over medium-low heat, combine oil, leeks and celery. Sauté for about 8 minutes, until vegetables are soft.
-
Add stout, potatoes, rutabaga, fennel seed, mustard powder, dill weed, water and broth powder. Bring to boil, then reduce to simmer and cook for about 12 minutes, until potatoes and rutabaga are tender and soup mixture is thick.
-
In blender, combine half soup mixture with the half and half. Puree.
-
Return pureed mixture to the pot. Stir in kale and cook over low heat for few minutes, making sure mixture does not come to boil, until kale is bright green.
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Add salt and pepper to taste.
-
Garnish with basil and serve hot.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Traditional Potato Stew (Vegan)
Amount Per Serving
Calories 223
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 11mg4%
Sodium 293mg12%
Potassium 997mg28%
Carbohydrates 38g13%
Fiber 5g20%
Sugar 8g9%
Protein 6g12%
Vitamin A 2317IU46%
Vitamin C 42mg51%
Calcium 170mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.