Sweet Peas and Saffron · by Annie★ 4.7 (106)
Slow Cooker Vegan Potato Soup
NUTRITION · PER SERVING490M COOK
CAL 8%·PRO 9%
CARBS 33G88% OF CAL
3G FIBER5G SUGAR25G OTHER
FAT 2G9% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting, budget-friendly vegan potato soup made in a slow cooker with corn, jalapeños, and warm spices. Finished with lime and fresh chives.
mainmexicansoup⏲️ slow cookerdairy freegluten freeveganvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 cups yellow fleshed potatoes (cut into large chunks)
- 2 cans drained corn (700 mL/ 22 oz total)
- 2 jalapeños (deseeded and sliced)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups vegetable stock
- 1 cup almond milk (, unsweetened )
- Juice of 1 lime
- chives (optional garnish)
At a glance
PER SERVING · TIME 490M
CAL 8%·PRO 9%
CARBS 33G88% OF CAL
3G FIBER5G SUGAR25G OTHER
FAT 2G9% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8h
- Sodium
- 570mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 633mg
- Calcium
- 76mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 570MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.