Recipe – Vegan Potato Soup


What do you think of when you hear the word potato? Some people immediately think “best food ever!” For me, it brings back memories of the root cellar where my grandma stored potatoes and other vegetables.

What fun it was to go into the root cellar with my grandma. Embracing the coolness as we opened the creaky old door. The earthy smell of dirt as we entered. Always watching out for that sneaky snake hanging out in there. The potatoes and vegetables were placed in the cellar after harvest and kept very well for long periods of time. The potatoes used in Bible times were probably stored in a similar way.

Potatoes come in all shapes and colors. There are many different types including Russet, also known as Idaho, Yukon Gold, White Katahdins, Red Bliss, and sweet potatoes … just to name a few.

Potatoes are vegetables which are high in fiber and a great source of vitamin C, vitamin B6, folate, potassium, magnesium and calcium.

There are many healthy, creative ways to cook potatoes including baked, steamed, boiled, air baked, grilled, twice baked, roasted, stir fried, and baked French fries. They are also good in soups, stews, and casseroles.

But be careful what you put on top of your potatoes. Many toppings are high in fat and calories. Fresh salsa and cashew cheese are healthy alternatives.

Potatoes can be used as a natural remedy for burns and rashes. Simply cut a raw potato and apply it to the irritated area. Welders use sliced potatoes to soothe their eyes from welding burns.

Remember the old saying, “An apple a day keeps the doctor away.” The same could be said of the potato!

Recipe – Vegan Potato Soup


6 medium potatoes, peeled and diced

3 carrots, peeled and diced

½ tsp. each: thyme, marjoram, rosemary

3 cups of water

Vegetable boullion cube

Place the above ingredients in a large pan.

Blend the following in a blender:

½ small zucchini squash

½ small yellow summer squash

1 small onion

4 cloves of garlic

1 cup of water

1 Tbsp. of olive oil


Add blended mixture to pan of potatoes and cook until potatoes and carrots are tender. Reduce temperature and add a 13.5 ounce can of coconut milk or cream. Add salt to taste.