Spooky Vegan Creamy Vegetable Soup

Spooky creamy vegan soup in the cauldron- I mean crock-pot! Don't forget to cut some of your ingredients into spooky shapes for added fun! For this batch I did skull carrot medallions! Many of these ingredients can be switched out for other ingredients, or even quantity exchange, this is just what I used!

Ingredients:

Mixed rice- dried, 1 cup

Tofu- drained, 2 standard blocks

Vegetable bouillon broth base- 2 tablespoons

Russet potatoes- fresh, 3 large

Carrots- fresh, 4 large

Garlic- fresh, 1 bulb

Yellow onion- fresh, 1 medium

Corn- fresh, 2 cobs

White mushrooms- fresh, 1 standard container, halved

Peas- frozen

Coconut milk- canned, 2 cans

Salt and pepper- to taste

Step 1: The Foundation

These ingredients take the longest to soften and infuse flavor into the broth.

Russet potatoes: Cut them into uniform, bite-sized cubes. This ensures they all cook evenly. Place them on the very bottom of the crockpot.

Carrots: Slice these into coins or dice them. They also need a long time to become tender. Add them on top of the potatoes.

Yellow onion: Chop your onion and add it to the crockpot.

Garlic: Mince your garlic and add it now.

*Vegetable bouillon broth base: Add enough hot water and the bouillon base to cover all the solid ingredients. This is the foundation of your soup.

Salt and pepper: Add a generous amount now, but remember to taste and adjust again at the end of the cooking process.

Cook on low for 4-6 hours.

Step 2: The Middle (last 1-2 hours)

These ingredients cook faster and can get mushy if added too early.

Mixed rice: If you are using a rice blend that includes wild rice or other tough grains, it may take longer than a standard white rice. Check the package instructions. A general rule is to add it with about 1-2 hours left of cooking time. If you add it at the beginning, it can absorb all the liquid and become a starchy paste.

White mushrooms: These can get a bit slimy if cooked too long. Add them with the rice.

Tofu: Add the tofu at this time as well. It doesn't need to be cooked, but it will have time to absorb the flavors of the broth without falling apart.

Cook on low for 1-2 hours.

Step 3: The End (last 30 minutes)

These ingredients cook very quickly and are best added right at the end to maintain their texture and color.

Frozen peas: Add the frozen peas in the last 15-30 minutes. They just need to heat through.

Corn: Fresh corn kernels don't need much time to cook. Add them with the peas.

Cook for another 30 minutes

Step 4: The Finishing Touch (last possible minute)

Coconut milk: Stir in the coconut milk right at the end, just before serving. This will prevent it from separating or curdling from the long, slow heat. Let the soup heat through for a few minutes after adding it.

Final seasoning: Taste the soup and add any extra salt and pepper you think it needs.