The Planted Kitchen

Green Chile Sour Cream Enchiladas

Feb
15

Vegan Sour Cream Enchiladas

I used to not like enchiladas. It was because of the corn tortillas. I didn’t like corn tortillas. Or cheese. I know what you’re thinking. Who doesn’t like cheese? This girl. So I didn’t like corn tortillas and I didn’t like cheese. Also, the only enchiladas that I knew about were cheese enchiladas so those were definitely out.

Then I grew up, discovered different kinds of cheeses, discovered pinterest, and later, became vegan. All of those things led me to try different kind of enchiladas, which opened my mind a lot! It wasn’t until I met Matt that I tried sour cream enchiladas and boy were they delicious!

Making Enchiladas

As for the corn tortillas, I still would prefer other types of tortillas, but I’m slowly coming around to them. I think it may be a texture thing? In this recipe, I do use corn tortillas. Although you can use whatever kind of tortillas you like.

Matt says these enchiladas are his favorite thing that I make, except I’m pretty sure he’s said that about other meals too. The way to a man’s heart is through his stomach right?

Enchiladas Almost Done

I do have to say, though, that these enchiladas are pretty amazing and very flavorful! At least I think so.

They have a vegan sour cream sauce with green chiles in it, which helps fuel my slight green chile obsession. They also have pinto beans and pico de gallo as the filling, which in my opinion, always makes a delicious combination.

Pinterest Image

Ingredients Needed:

  • Cashews
  • Plant Milk
  • Garlic Powder
  • Apple Cider Vinegar
  • Ground Mustard Seed
  • Low Sodium Vegetable Broth
  • Diced Green Chiles
  • Pinto Beans
  • Tortillas
  • Pico De Gallo
  • Salt

Helpful Tools:

  • Medium Saucepan (2)
  • 9’x13′ Baking Dish

If you make these enchiladas, let me know by commenting below, tagging me on instagram and Facebook @theplantedkitchen, or using the hashtag #theplantedkitchen.

5 from 1 vote
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Green Chile Sour Cream Enchiladas

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Whitney

Ingredients

Basic Vegan Sour Cream

  • 1 cup cashews raw
  • 3/4 cup plant milk
  • 1/2 tsp garlic powder
  • 1 tsp apple cider vinegar
  • 1/2 tsp ground mustard seed
  • salt to taste

For The Enchiladas

  • 8 corn tortillas flour can also be used
  • 2 cans pinto beans or 1 3/4 cups homemade beans
  • 1 heaping cup pico de gallo
  • 1/4-3/4 cup vegetable broth low sodium or homemade
  • 1 can green chiles
  • salt to taste

Instructions

Vegan Sour Cream

  1. Soak cashews for 6-8 hours or overnight. If you're in a rush, boil some water and put the cashews in the boiling water for 30 minutes. If you use the boiling method, let cashews cool before blending.

  2. Add cashews, plant milk, garlic powder, apple cider vinegar, mustard seed and salt to a blender. Blend until smooth.

Enchiladas

  1. Preheat oven to 375.

  2. Add vegan sour cream, vegetable broth, and green chiles to a medium sauce pan. Stir together and heat on medium-low until heated through.

  3. While the sauce is heating, add pinto beans, pico de gallo, and salt to a different sauce pan and heat on medium-low until heated through. 


  4. Next, grease (I use a tiny amount of avocado oil) a 9' by 13' baking dish. Assemble the enchiladas by rolling the desired amount of bean mixture into a tortilla and place seam-side down into the baking dish. Repeat until you run out of bean mixture.

  5. Bake at 375 for 7-10 minutes. Garnish with more pico de gallo, jalapeños, salsa, or whatever you wish!

  6. These will keep in an airtight container in the refrigerator for about 3 days. 

Restaurant Style Salsa

Feb
02

Restaurant Style Salsa

I love love LOVE salsa. I go through multiple jars a week. It’s actually kind of sad, really. That’s another story for another day though.

Because I eat so much salsa, I know what I like and what I don’t like. I know I don’t like salsas that are too sweet because then all I can taste is the sugar. Not a good look for salsa. I also don’t like super chunky salsa because, for some reason, big chunks of tomato gross me out.

I also like salsa that is spicy, but not so spicy that I can’t enjoy it. That takes all the fun out of it for me.

I literally put salsa on just about everything I eat. I’m a little obsessed. Don’t judge me. But seriously, I would probably drink it if people wouldn’t think I was crazy. Because I know what I like and what I don’t, I of course had to make my own version.

It’s ridiculously easy and quick to make. It takes about 10 minutes and you’ve got yourself some delicious, fresh salsa!

What you need for this recipe:

  • Diced tomatoes
  • Jalapeno
  • Cilantro
  • Green Chilies
  • Lime
  • Garlic
  • Onion
  • Cumin
  • Smoked Paprika
  • Sea Salt
  • Ground Black Pepper

Useful Tools:

  • Food Processor ( I use this one) or blender.

If you make this salsa, please let me know by commenting below, tagging @theplantedkitchen on Instagram, of using the hashtag #theplantedkitchen.

5 from 1 vote
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Restaurant Style Salsa

The BEST restaurant style ( AKA not chunky) salsa!

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 6 Servings
Author Whitney

Ingredients

  • 1 Can Diced Tomatoes (Fire Roasted or Regular) don't drain
  • 4 Cloves Fresh Garlic
  • 1 Chopped Jalapeno
  • 1 Handful Cilantro
  • 1/2 Chopped White or Red Onion
  • 1/2 Tsp Cumin
  • Juice of 1/2 Lime
  • 1/2 Tsp Smoked Paprika
  • 1 Can Diced Green Chiles
  • Salt to Taste
  • Ground Black Pepper to Taste

Instructions

  1. Add all Ingredients to a food processor or blender and pulse until you reach the desired consistency. You can also use a blender if you don't have a food processor.

  2. Salsa will keep in an airtight container for 5 days in the refrigerator. 

 

Chili Cheese Fries

Jan
30

I’m going to be honest: this recipe takes a while if you do it at once. The good news is that you can make the Cashew Queso and Chili ahead of time! Even though this takes a while, this recipe is so worth it! It is the perfect snack for a get together that involves finger foods (the Super Bowl is this weekend, y’all).

This delightful snack, or meal, is cheesy, beany, tomatoey, and so so full of flavor! Matt likes this even better than non-plant based chili cheese fries, which says a lot. He grew up eating a lot of meat and cheese.

This recipe will easily feed four people as a snack, or if you’re like Matt and I, two people for a meal. OR if you feel so inclined, you can just make the french fry part of it and eat them as a side with a black bean burger.

Ingredients Needed:

  • Raw Cashews
  • Nutritional Yeast
  • Smoked Paprika
  • Vegetable Broth
  • Chili Powder
  • Cumin
  • Lime Juice
  • Garlic
  • Pinto Beans
  • White Onoin
  • Diced Tomatoes
  • Russet Potatoes
  • Sea Salt
  • Ground Black Pepper

The thing about the fries is that I HIGHLY recommend using parchment paper on top of the baking sheet instead of foil. I recommend this for two reasons. One, the fries will stick to the foil. Two, cooking with foil just isn’t good for you.

 

A few things about this recipe: 1.The fries are BAKED. AND CRISPY! 2.I use avocado oil to bake them. I use this because it has a high smoke point. I try not to use oil as a general rule, but in this case, the oil is what helps the fries get crispy.3.When making these, I accidentally put too much smoked paprika in, but this turned out to be a happy accident because they were delicious!

Chili Cheese Fries

Servings 4 servings
Author Whitney

Ingredients

For The Fries

  • 2-3 Large Russet Potatoes
  • 1 tbsp Avocado Oil
  • 1 tsp Sea Salt more or less to taste
  • 1 tsp Ground Black Pepper more of less to taste
  • 2 tsp Smoked Paprika optional

Toppings

  • 1 batch Cashew Queso
  • 1 batch Chili from Cheesy Chili Mac

Instructions

  1. Preheat oven to 450 degrees F.

  2. Wash and cut potatoes into long slices, about 1/4 of an inch thick. You can peel the potatoes, but this is optional.

  3. Soak cut potatoes in water for 30 minutes.


  4. While the potatoes are soaking, line a baking sheet or two with parchment paper.

  5. Once the potatoes are done soaking, toss them with the avocado oil, salt, pepper, and smoked paprika, if using.

  6. Line potatoes on lined baking sheets with NO overlapping pieces.

  7. Baked for 25 minutes, flipping halfway.

  8. While the fries are baking, make the cashew queso and chili. These can also be made ahead of time.

 

Tropical Turmeric Smoothie

Jan
24

Tropical Smoothie

I decided to try a new smoothie with some orange in it (not orange juice, too much sugar and no fiber)so that I could get some vitamin c. So I looked in my freezer to see what else I could put in it. I found strawberries, blueberries, pineapples, peaches, and mangoes. I went with a tropical theme and left out the berries since I put those in my smoothies on a daily basis. Tropical, you ask? I suppose I’m just wishing I was on a beach.

I also always put turmeric in my smoothies because of its anti-inflammatory properties since I’m constantly in a state of inflammation due to Endometriosis. I still put turmeric in my tropical smoothie because it’s what I do on a daily basis. I also added a dash of black pepper (don’t worry it doesn’t affect the taste) because it helps the body to absorb the turmeric.

This smoothie would also be delicious with peanut butter added in because isn’t every smoothie with peanut butter in it delicious?

Also, I’m not entirely sure if peaches are tropical. I don’t actually think they are.

Anyway, if you make this smoothie, let me know what you think by commenting below, sharing on Facebook, tagging @theplantedkitchen on Instagram, or using the hashtag #theplantedkitchen.

5 from 2 votes
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Tropical Turmeric Smoothie

Servings 2
Author Whitney

Ingredients

  • 1 Cup Frozen Pineapple
  • 1 Cup Frozen Mango
  • 1/2 Cup Frozen Peaches
  • 1/4 Navel Orange
  • 1 Banana
  • 1 1/2 Cups Plant Milk
  • 1/4 tsp Turmeric
  • Dash Black Pepper the helps the turmeric to be absorbed more easily.

Instructions

  1. Wash, cut, and peel the navel orange.

  2. Add all ingredients to a blender and blend on high until smooth.

  3. Enjoy Immediately. 

 

Siracha Chickpea Salad

Jan
17

It has been SO cold here in Fort Worth. A lot colder than I can remember it ever being. I woke up this morning it was twelve degrees. TWELVE!

That’s really cold when you’re used to temperatures of over one hundred. One thing we experienced with it being this cold was the pipe going to one of our toilets freezing. That definitely hasn’t happened before. It’s just now 32 degrees so hopefully it will thaw out soon.

Siracha Chickpea Salad

Even my poor pups think it’s too cold. I don’t blame them. We have a coat for the smaller dog and she looks so cute it I can’t stand it! I’ve been eating a lot soups and drinking a lot of homemade hot chocolate lately because I get so cold. Oh, and I’ve been taking a lot of hot baths, but that’s nothing new.

This past weekend we went to Houston to visit family. We finally were able to celebrate Christmas since we weren’t able to on Christmas itself, so that was good. We also got to try some different wines, which were oh so yummy!

Speaking of yummy, this Siracha chickpea salad is just that. If you’re a fan of spicy, this is for you. If you’re not a fan of spicy, you can put less Siracha, or adjust it to your liking. The chickpea salad is also made with plant based greek yogurt instead of mayonnaise because I didn’t want this chickpea salad to be sweet.

I like to eat it on a sandwich with spinach instead of lettuce because the spinach has more nutritional value. I could eat this for lunch just about every day. Which is okay because it’s ridiculously easy and quick to make.

If you make this, or any of my recipes, please let me know by commenting on this post, tagging @theplantedkitchen on Instagram, or using the hashtag #theplantedkitchen.

Chickpea Salad

 

Siracha Chickpea Salad


Course Main Course
Prep Time 10 minutes
Servings 3
Author Whitney

Ingredients

  • 2 cups Cooked Chickpeas
  • 1/2 cup Plant Based Greek Yogurt
  • 1 tbsp Siracha
  • 3 Chopped Green Onions
  • 1 stalk Chopped Celery
  • 1 1/2 tsp Lemon Juice
  • Salt and Pepper to Taste

Instructions

  1. Cook Chickpeas if not using canned chickpeas

  2. In a large bowl, mash about half of the chickpeas using a fork (or potato masher).

  3. Add all other ingredients and mix together.

  4. Chill in refrigerator for 30-60 minutes.

 

Broccoli Cheese Soup

Jan
11

Broccoli Cheese

Wow! What a crazy month December was.

Matt and I were so so busy the entire month. One of the reasons it was so busy was because Matt came down with the flu two days before Christmas. I have never washed my hands so much in my life. They were raw from so much hand washing. Because he was sick, we ended up not being able to go anywhere for Christmas because we didn’t want to get any of our family members sick. It wasn’t all bad though. We got to watch a lot of movies and catch up on our Netflix binge watching sessions. Then my dad and brother-in-law ended up getting it too. The flu has been awful this season!

Broccoli Cheese Soup

Another reason December was crazy was because one of our dogs passed away. We were going to and from the animal hospital for the better part of a week hoping that our little guy would be okay. Unfortunately, he didn’t make it, even though he was such a little fighter. I miss him everyday. I am not looking for sympathy, I just wanted let everyone know what’s been going on.

Anyway, enough morbid stuff, how has 2018 been treating everyone so far? I still can’t even believe that it’s 2018 already. That just blows my mind. One of my resolutions is to drink more water. I’m absolutely TERRIBLE about drinking water. I really suck at it. I would just rather drink something besides water, like tea or coffee. So the whole water thing is a work in progress. My other resolution is to be more consistent about posting recipes for you guys. I have a lot of ideas that I’ve been working on, so stay tuned!

Speaking of posting recipes, this broccoli cheese soup will warm your soul. It’s perfect for this crazy, cold winter we’ve been having. Even here in Texas it’s been crazy cold. And I don’t do cold very well. This soup is creamy and delicious and will satisfy all of your comfort food needs. Plus, it has vegetables (okay one vegetable) and healthy fats in it! What more could you ask for? As always, this recipe is plant-based and gluten free.

Broccoli Cheese Soup

Servings 4 people
Author Whitney

Ingredients

  • 1 1/2 tbsp olive oil/veggie broth
  • 1 diced white onion
  • 2 packages frozen broccoli
  • 4 cups veggie broth
  • 1 batch all purpose cheese sauce

All Purpose Cheese Sauce

  • 3 cups raw cashews
  • 4 cups water more if you need it
  • 2/3 cup Nutritional Yeast
  • 1 tbsp garlic powder
  • 1 1/2 tsp paprika
  • salt to taste

Instructions

Broccoli Cheese Soup

  1. In a large pot, saute the diced onion in the olive oil until the onions are slightly brown.

  2. Add the frozen broccoli and sauté until the broccoli is bright green and cooked thoroughly. 

  3. When the broccoli and onion are done, add the all purpose cheese sauce, veggie broth, and more salt and pepper if needed. 

  4. Let simmer for 20 minutes and serve hot. Soup will stay good for 3-4 days.

All Purpose Cheese Sauce

  1. Soak raw cashews 6-8 hours or overnight.

  2.  Drain and rinse cashews.

  3. Add cashews, water, paprika (I used smoked paprika for the Broccoli Cheese Soup), garlic powder, nutritional yeast, and salt to a high powered blender.


  4. Blend until smooth.

Vegan Cheesy Chili Mac

Nov
15

You guys! This cheesy chili mac reminds me so much of Hamburger Helper! Only without the meat. I’ve had this one on the back burner for a while because I was trying to wait until the holidays were over. But you know what? I couldn’t hold out anymore. Plus everyone needs comfort food sometimes and this is the epitome of comfort food. Plus it’s easy to make and will feed the whole family!

Matt said he had high expectations for this recipe. I knew he did because when we were in college he was a chili mac connoisseur.

I let him taste it before I did. I watched his facial expression as he took a bite with bated breath. When he closed his eyes and just said “mmmmmm” through a mouthful of food I knew I had a winner.

His verdict? “This is the best chili mac ever.” And trust me, when I make something he doesn’t like he lets me know in an ever so gentle way by saying, “let’s not make that again.”

On another note, I cannot believe Thanksgiving is next week. It’s just crazy to me because I feel like yesterday it was the beginning of the year. Does anyone else feel like that? I feel like time just keeps going by faster and faster the older I get. Before I know it, it’ll be Thanksgiving next year!

Speaking of Thanksgiving, I’m hosting it at my house for the first time this year and I’m a little nervous. I’ve started to put together my menu and I’m going to schedule everything out so that it’ll be ready in a timely manner. I’ve just never done anything of this scale before. Does anyone else has any tips for this Thanksgiving rookie??

Vegan Cheesy Chili Mac

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Whitney

Ingredients

  • 1 tbsp Olive Oil (or veggie broth if avoiding oil)
  • 1/2 Chopped White Onion
  • 4 cloves Minced Garlic
  • 16 oz Gluten Free Macaroni Noodles
  • 1 can Fire Roasted Diced Tomatoes Don't Drain
  • 1 can Chili Beans Don't Drain
  • 1 tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 1/2 tsp Cumin
  • 1/2 batch Cashew Queso
  • Salt to Taste
  • Pepper to Taste

Instructions

  1. Cook macaroni according to package in a large pot.

  2. While the macaroni is cooking, saute onions and garlic in olive oil (or veggie broth) in a large pan until onions become slightly translucent.


  3. Once the garlic and onions are cooked, add chili beans, diced tomatoes, and spices and simmer until most of the liquid is gone (I do like to leave a little liquid), stirring occasionally so it doesn't burn.

  4. While the bean and tomato mixture is cooking, make cashew queso.

  5. When everything is done cooking, strain macaroni and place back into the large pot. Add bean and tomato mixture and half of the cashew queso, mix and serve hot. 

 

Banana Chocolate Chip Cookies

Oct
26

banana cookies

I’m not going to lie, I’ve been listening to A LOT of podcasts. All kinds! And I’ve learned so much from them. My brother had mentioned over the summer that he listens to podcasts so I immediately found some that suited my interest and since then they’ve been so educational! Anywho, because of one of the podcasts I listen to (the One Part Podcast), I was turned on to a book called We Need To Talk by Celeste Headlee. So so so good! And I’m not even halfway through it, but I’ve learned so much about how to have a more meaningful conversation and about conversing in general. I HIGHLY recommend this book to everyone. I also want to  recommend the One Part Podcast to everyone, especially women, but men can listen too. It’s one of my favorites.So good!banana cookies

Anyways. Cookies.  This recipe. These cookies. So freakin amazing. Like I could just eat these for the rest of my life and be happy. Okay actually that’s a lie because I need guacamole and tacos. But still these cookies are so yummy! They are vegan, gluten free,and refined sugar free. I mean, how can I not want to eat ten of these at a time? They don’t last very long in my house, I can tell you that.

Is it bad that I eat them for breakfast sometimes?

Speaking of yummy goodies, with the holidays coming up, I was wondering if any of you have any holiday recipes you’d like to see made vegan and gluten free? I have a few in mind, but I thought I’d ask you if there was anything in particular that you’ve been missing. Comment on this post, or shoot me an email with your suggestions! I’d love to hear them!

Banana Chocolate Chip Cookies-Vegan, Gluten Free

Course Dessert
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 2 dozen

Ingredients

  • 2 Over Ripe Bananas
  • 2 Cups Gluten Free Oat Flour
  • 1/2 Cup Coconut Sugar
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Almond Butter
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Sea Salt
  • 2 Tsp Vanilla Extract
  • 1-1.5 Cups Chocolate Chips

Instructions

  1. Preheat oven to 375 F.

  2. In a large bowl, mix together oat flour, coconut sugar, baking soda,baking powder, and salt.

  3. In another bowl, mash the bananas with a fork until they are a pureed consistency. When done mashing, add maple syrup, almond butter, vanilla extract to the banana puree and mix. 

  4. Add wet ingredients to dry ingredients and mix until combined.

  5. Fold in chocolate chips.

  6. Using a cookie scoop, place dough on a lined cookie sheet about an inch apart.

  7. Bake for 9 minutes. When taken out of the oven, they may have to be "squished" with the bottom of a cup so that they lay down more. Let cool completely and enjoy.

  8. Store in an air tight container for up to 4 days.

Cashew Queso

Sep
22

The best cashew queso

I could seriously eat queso with every meal if it were socially acceptable. Queso and guacamole. Those two things are ALWAYS in my house. I’m not going to lie, I had some of this queso with breakfast. Matt always makes fun of me because, inevitably, I drop some guacamole or queso on the close I’m wearing. “It’s not yours if it doesn’t have guacamole on it.” I guess I need a bib or something. I also may be the only person who had to get a ring cleaned because I accidentally dipped it in guacamole and it got in between all of the stones. Welcome to my life.

The best cashew queso

Matt finds my need for queso and guacamole either endearing or annoying, I’m not sure which. But either way he’s okay with eating meals that involve one or both of those things at least twice a week. They’re just so amazingly delicious! Most of the time Matt doesn’t get to actually eat any of it because, I’ll admit it, I’m a queso hog of sorts. Actually, I tend to hog just about any dip if I really like it, without really meaning to. Oops.

This queso is extra great because it’s plant-based and totally customizable! Like spicy queso? Add some jalapeños. Like your queso with “meat” in it? Put some lentil taco meat in it. The possibilities are endless. I would suggest using a high powered blender such as a Vitamix or Blendtec .

The best cashew queso

On anther note, I’ve been reading a lot of books lately. I’ve always been a bookworm, but I had stopped reading as much because Matt and I went on a series of vacations. Now that I’m back in the swing of things, I’ve been reading like a maniac again! If anyone has any recommendations, please let me know. I’m definitely open to suggestions!

Cashew Queso

Servings 4
Author Whitney

Ingredients

  • 1 1/2 Cups Raw Cashews soaked for 6-8 hours
  • 2 Cups Vegetable Broth low sodium
  • 1/3 Cup Nutritional Yeast
  • 1 Tsp Smoked Paprika
  • 1 Tsp Chile Powder
  • 1 Tbsp Lime Juice
  • 1 Tsp Cumin
  • 1 Tsp Sea Salt
  • 2 Cloves Garlic minced
  • 1 Diced Jalapeno optional
  • Pico de Gallo optional

Instructions

  1. Soak cashews for 6-8 hours (or overnight) in water.

  2. Drain and rinse cashews.

  3. Place all ingredients in a high powered blender such as a Vitamix or Blendtec and blend until smooth.

  4. Enjoy with chips, on tacos or however you like to eat queso!

  5. Store in an airtight container in the refrigerator for 3-4 days.

Rosemary Pumpkin Potato Soup

Sep
18

pumpkin, gluten free, vegan, plant based, soup, slow cooker

I love fall. Even thought it’s still in the 90’s here in Texas and won’t cool off until October,if we’re lucky. I just love all of the fall flavors and the fact the the holidays are right around the corner. It’s also Matt’s favorite time of year because football is on TV. He also happens to love foods involving pumpkin, especially pumpkin pie. Since he was diagnosed with Celiac disease almost two years ago, I promised him I’d make him a pumpkin pie. So a pumpkin pie he shall get. I really don’t mind though because I love baking. It’s one of the ways I relieve stress. So it’s a win-win for both Matt and I because Matt gets a lot of baked goods to eat and I get to relieve my stress.

I didn’t realize how difficult gluten free cooking and baking would be. Actually, cooking isn’t all that bad, but baking can get interesting because all of the flours act differently so it’s hit-or-miss for sure. I think I’ve found a good rhythm, for now at least. I haven’t tried to make a homemade pie crust yet, but that’s definitely on my to-do list because the less processed food I eat, the better. I have a lot of things on my to-cook list. It’s never-ending.

Anyway, I’m excited for all things fall and fall flavored! I really cannot get enough of apple cinnamon foods this time of year. I do like pumpkin too, but I get pumpkined out pretty easily. That being said, this rosemary pumpkin potato soup I could eat a million bowls of. It’s a savory, filling soup that tastes just like fall. Most people think of pumpkin as being sweet because it usually is in sweet recipes. But it’s actually in the squash family and if you eat it plain it’s not really that sweet. I do like to eat (or drink) sweet pumpkin recipes sometimes too, don’t get me wrong. I mean I had a pumpkin spice latte yesterday. But it’s not for me all the time. This soup though. It’s glorious.

If you try this, or any other, recipes of mine, please either tag The Planted Kitchen, or use #theplantedkitchen on social media so I can see! And speaking of social media, please go give my  Facebook Page a like!

4.6 from 5 votes
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Slow Cooker Rosemary Pumpkin Potato Soup

Course Main Course
Prep Time 20 minutes
Servings 4
Author Whitney

Ingredients

  • 5 Russet Potatoes
  • 2 1/2 cups Veggie Broth
  • 2 cups Water
  • 1.5 cups Plant Milk of Choice
  • 1/2-1 can Pureed Pumpkin*
  • 1 White Onion diced
  • 3 cloves Garlic Minced
  • 1 1/2 tsp Dried Rosemary
  • 1/2 cup Gluten Free Oat Flour
  • 1/2 tsp Ground Pepper
  • 1 tsp Salt or to taste

Instructions

  1. Rinse,peel, and cube potatoes and place in slow cooker.

  2. Chop onion and place in slow cooker.

  3. Add pureed pumpkin, garlic, vegetable broth, water, plant milk, oat flour, rosemary, salt, and pepper to slow cooker.

  4. Stir to combine ingredients.

  5. Slow cook on low for 6 hours (high for 4 hours) or until the potato is cooked. Stir occasionally so that the bottom doesn't burn.

  6. Once done, the soup can either be pureed with an immersion blender or left chunky. 

  7. This soup will keep in the refrigerator for 3-4 days. It can also be frozen for up to a month. 

Recipe Notes

*Make sure to get regular pureed pumpkin, not pumpkin pie pumpkin.