Description
This Vegan Potato Soup delivers cozy comfort with golden potatoes, sweet carrots, and a swirl of dairy-free cream. It’s creamy, nourishing, and totally beginner-friendly like a hug in a bowl.
Ingredients
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- 1 tbsp oil (olive or avocado preferred)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 stalks celery or 1/2 small celery root, diced
- 2 medium carrots, diced
- 2 pounds (900 g) potatoes, chopped
- 1/2 tsp dried marjoram
- 1 pinch of nutmeg
- Salt and pepper, to taste
- 4 cups (1000 ml) vegetable broth or water
- 2 whole bay leaves (optional)
- 1/3 cup (80 g) dairy-free cream (oat, soy, or coconut milk work well)
- Fresh parsley, chopped (for garnish)
- Vegan sausage, sliced (optional, for topping)
Instructions
- In a large soup pot, heat oil over medium heat. Add diced onion and cook for 3 minutes until translucent.
- Stir in garlic, celery, carrots, potatoes, marjoram, nutmeg, salt, and pepper. Sauté for another minute.
- Add the vegetable broth and bay leaves (if using). Bring to a boil.
- Lower heat and simmer for about 20 minutes, or until potatoes and carrots are tender.
- Remove bay leaves. Blend half of the soup until smooth and return to the pot.
- Stir in the dairy-free cream. Simmer for another 3–5 minutes to warm through.
- Taste and adjust seasoning. Add red pepper flakes for heat if desired.
- Ladle into bowls, garnish with parsley and vegan sausage slices if using. Serve warm.
Notes
Store in the fridge for up to 5 days or freeze for up to 2 months. Reheat gently on the stove or in the microwave. Add a splash of broth or water if it thickens too much. Customize with lentils, kale, or spices like curry or smoked paprika.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg