Vegan Potato Soup Recipe

Rating 5.0
| 0
Vegan potato soup is creamy, silky and savory — all without any meat or dairy! This soup comes together in 35 minutes and is full of fresh vegetables, herbs, spices and creamy coconut milk.
Dinner
New American
14
ingredients
6
steps
35
minutes
Tiffany La Forge is a professional chef, cookbook author, and food writer who graduated from The Institute of Culinary Education in New York City. She runs the seasonal food blog, Parsnips and Pastries, and is author of The Modern Cast Iron Cookbook.

Ingredients

Servings:
8
2 tblsp
extra virgin olive oil
1
onion
2
carrots
2
celery stalks
2 lb
potatoes
1/2 tsp
salt
1/4 tsp
black pepper
4 cup(s)
vegetable stock
1 tsp
garlic powder
1 tsp
dried oregano
2
bay leaves
1
can coconut milk
1/4 cup(s)
chopped fresh parsley, plus more for serving
vegan croutons, for serving (optional)

Directions 6 steps | 35 Minutes

Step 1

Wash all vegetables and measure and prep all ingredients.

Step 2

Heat the olive oil in a large pot over medium-high heat. Slice the carrots into coins and finely dice the onions and celery. Dice the potatoes into medium-sized cubes.

Step 3

Add the onion, celery and carrots to the oil and cook until softened. Stir in the potatoes and cook another 2 minutes. Season with the salt and pepper.

Step 4

Pour in the stock and add the garlic, oregano and bay leaves. Cover and let simmer for 15 minutes, or until the potatoes and carrots are soft.

Step 5

Remove the bay leaves. Using an immersion blender, blend the soup until creamy and smooth. Stir in the coconut milk and parsley. Season to taste with additional salt and pepper, if needed.

Step 6

Serve topped with additional fresh parsley and vegan croutons, if using. Enjoy!


Notes:

  • To make this vegan potato soup even creamier, use coconut cream instead of coconut milk.

Nutrition Per Serving
View All
CALORIES
247
FAT
15.1 g
PROTEIN
4.2 g
CARBS
26.7 g

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