5 Ways to Cook Delicious Vegetarian Potato Soup to Improve Nutrition

Prepare the ingredients

First, the potatoes you bought should be peeled using a peeler, then use a knife to cut the potatoes into small pieces suitable for eating.

At the same time, soak the potatoes in a bowl of diluted salt water for about 5 minutes, then rinse with clean water and let them drain.

Green onions and cilantro should have their roots removed, washed clean, drained, and then chopped finely. As for the onion and garlic, peel them and then finely chop.

Stir-fried potatoes

After preparing the ingredients, you put a pan on the stove with 2 tablespoons of cooking oil and heat it over medium heat. When the oil is gently sizzling, add all the chopped onions and garlic to sauté until fragrant.

Next, add 1/2 teaspoon of salt and 1 teaspoon of crushed fennel seeds, using a spatula to stir evenly for 3 – 4 minutes.

Then, add the prepared potatoes and continue to stir-fry for about 5 minutes.

Cook the soup

Using the same pan, add 1.5 liters of water and proceed to cook for about 15 – 20 minutes on low heat.

After that, once the soup is boiling and the potatoes are soft, add 1 teaspoon of seasoning, stir well, and adjust the seasoning to taste.

Finally, turn off the heat and add the chopped green onions and coriander, then serve in a bowl to enjoy!

Final product

The hot potato soup with a fragrant hint from dill, green onions, and cilantro is truly captivating!

Moreover, the potatoes are soft and creamy, blending perfectly with the rich broth, which is no less impressive than other savory soups! Try it right away with a bowl of white rice!

Prepare the ingredients

First, peel the potatoes, cut them into small bite-sized pieces, soak them in diluted salt water for 5 – 7 minutes, then rinse 1 – 2 times with clean water and drain.

Wash the tomatoes directly under running water to clean them, drain, and cut into pieces. As for the button mushrooms, cut off the stems, wash them thoroughly, drain, and slice them thinly lengthwise.

For the celery, also cut off the roots, wash them with clean water, drain, and cut into pieces using a knife.

Finally, put the cashews into a bowl, soak them with 300ml of water for about 1 – 2 hours. When the cashews have softened, drain the water, rinse briefly to clean, and let them drain.

Stir-fry tomatoes, cashews, and celery

After preparing the ingredients, you place a pan on the stove with 2 tablespoons of cooking oil and a slice of smashed ginger and proceed to sauté until fragrant over medium heat.

Next, add 100g of cashews, using a spatula to stir evenly for 2 minutes. Then, add 2 chopped tomatoes, stir-fry for about 2 minutes, and then add all the mushrooms, stirring well for another 2 minutes.

Next, add the 2 stalks of celery and stir-fry for an additional 2 minutes.

Cook the soup

Using the same pan, continue to add 1 liter of water, cover it, and cook for about 13 – 15 minutes.

Once the soup starts boiling, add all the prepared potatoes and cook for about 7 – 10 minutes.

When the potatoes and other ingredients are cooked, add 1 tablespoon of soy sauce, 1/2 teaspoon of chili powder, and 1 teaspoon of salt, stir well once more, then taste and adjust the seasoning to your liking, and serve in a bowl!

Final product

Potato soup with cashews is a unique vegetarian dish that you definitely shouldn’t miss on those light vegetarian days!

The broth is sweet and flavorful, combined with the creamy potatoes, along with the tangy tomatoes, soft enoki mushrooms, and especially the rich cashews that make the soup incredibly delicious!

Prepare the ingredients

First, take 2 potatoes, peel them, wash them thoroughly under running water, drain, and then cut them into pieces using a knife.

Wash the tomatoes with water, drain, and cut them into wedges. Remove the roots from the green onions, wash them clean, drain, and then cut them into pieces along with the chili pepper. At the same time, peel the garlic and ginger, then chop them finely.

Finally, for the tofu, gently cut it into thin slices using a knife.

Coat with potato starch

Next, take a bowl and add the 2 cut potatoes and 3 tablespoons of potato starch, then mix well using your hands to ensure the potatoes are coated evenly with the starch.

Fry the tofu and potatoes

After preparing the ingredients, you place a pan on the stove with 250ml of cooking oil and heat on high. When the oil is bubbling, reduce to medium heat and add a piece of tofu that has been cut, frying for 7 – 10 minutes.

When the tofu is evenly golden on both sides, you take it out and place it on a plate to drain the oil.

Next, in the same pan, add 2 prepared potatoes and fry them over medium heat for 5 – 7 minutes. When the potatoes turn golden, turn off the heat and place them on a plate to drain the oil.

Make the sauce

You take a bowl and add 2 tablespoons of ketchup, 1 teaspoon of salt, 3 tablespoons of soy sauce, 1/2 teaspoon of chili powder, and 1/2 teaspoon of chili paste, then use chopsticks to mix well so that all the ingredients are combined.

Cook the soup

You place a pot on the stove with 1 tablespoon (15ml) of cooking oil, 1/2 of the green onions, and all of the garlic, ginger, and chili, and sauté them over medium heat.

Then, you add 1 chopped tomato, using chopsticks to stir for 2 – 3 minutes. When the tomato is soft, add the fried potatoes, tofu, the bowl of sauce, and 500ml of water, cover the pot, and cook for about 15 – 20 minutes.

When the soup boils and all the ingredients are soft, season to taste, sprinkle the remaining green onions on top, then turn off the heat and serve!

Final Product

Potato Tofu Soup will be a wonderful warming dish on cold winter days!

The broth is rich and spicy, with a slight tang that is very stimulating, and as you eat, you will feel each piece of potato that is creamy, tofu that is lightly fried for a delightful crisp texture!

Prepare the Ingredients

First, the vegetarian ribs you bought should be placed in a bowl with 300ml of water and soaked for about 25 – 30 minutes.

Once the vegetarian ribs are soft, rinse them several times with water to clean them, and to remove any unpleasant smell, use your hands to squeeze them firmly so they can be cleaner, then let them drain and cut into bite-sized pieces.

Potatoes and kohlrabi should be peeled using a peeler, washed directly under running water to clean, drained, and then cut into pieces.

Finally, green onions and coriander should have their roots removed, washed clean, drained, and chopped finely using a knife.

Stir-fried vegetarian ribs

After preparing the ingredients, you place a pot on the stove with 1 tablespoon of cooking oil and 1 chopped green onion, sautéing it over medium heat.

Next, you add all the cut vegetarian ribs, and stir-fry using chopsticks for about 3 – 5 minutes.

Cook the soup

Then, using the same pot, add 1 liter of vegetable broth, and continue to cook for 10 minutes over medium heat.

Once the water boils, add all the prepared potatoes and kohlrabi, and cook for another 7 – 10 minutes.

Next, add 1/2 teaspoon of MSG, 1 teaspoon of vegetarian seasoning, and 1 teaspoon of vegetarian fish sauce, stirring well with a ladle and cook for another 5 minutes.

When the soup boils again and the ingredients are soft, taste and adjust the seasoning, add the remaining green onions and cilantro, then turn off the heat and serve in a bowl.

Final product

Potato soup with vegetarian ribs will be a new and unique flavor that you can confidently showcase on hot sunny days!

The broth has a sweet and refreshing taste from the vegetables, which is very stimulating, plus there are soft potatoes and kohlrabi, as well as chewy vegetarian ribs. Oh, it’s truly delightful!

Prepare the ingredients

For 2 potatoes, peel them, then soak in diluted salt water for 5 – 10 minutes, rinse 1 – 2 times with clean water, drain, and cut into bite-sized cubes.

Next, soak the spinach in diluted salt water for 5 minutes, then rinse directly under running water until clean, drain, and cut into sections. Finally, peel the onion and cut it into small pieces.

Cooking soup

Then, you place a pot on the stove with 600ml of water and 1 onion, and cook over medium heat for about 3 – 5 minutes.

Next, add 2 diced potatoes, cook for another 5 minutes, then continue adding all the spinach, cooking for about 3 minutes.

After that, add 3.5 tablespoons of miso through a sieve and place it in the pot, while using a spoon to gently mix it until the miso dissolves.

Finally, stir well and when all the ingredients are tender, season to taste, turn off the heat, and serve in a bowl.

Finished product

The potato spinach soup is simply irresistible! From the very first glance, no one can refuse this attractive soup!

The broth is subtly sweet, with a salty flavor from miso that is absolutely wonderful, and the potatoes are both creamy and soft, complemented by sweet onions and fresh green spinach! Eating it with white rice is simply “fantastic”!