Using a long spoon, stir from the bottom of the pot, incorporating the spices throughout. Cover pot and bring to a boil and then reduce heat to medium-low. Stir occasionally.
Keep an eye on the soup so it doesn't boil over. If needed, reduce heat and move lid enough to allow steam to escape.
Continue cooking for about 30-40 minutes, or until potatoes are tender but not mushy.
Ladle into soup bowls (remove bay leaves before serving). Add salt & pepper to taste.Serve with a warm sourdough baguette & your favorite vegan butter. M'mm Good!
🥕This is a one-pot recipe. Each ingredient has been listed in the order that you will add them. I suggest prepping all the ingredients ahead to make it even easier. I like to pre-measure all of the dry spices into one small bowl so that I can add them all at once.🥕How to prepare this recipe without oil. You can prepare this recipe oil-free simply by replacing the olive oil with water or vegetable broth. Add more as needed, one to two tablespoons at a time. Be sure to stir or turn the onions and veggies frequently so that they don't burn.🥕VariationsAdd or adjust ingredients to your liking, such as:
Red pepper flakes
🥕Souper Secret Sometimes I like to add a teaspoon or two of maple syrup, agave nectar, vegan honey, or sugar to tomato-based soups and sauces. The touch of sweet helps offset the acidity of the tomatoes.