Simple Creamy Vegan Potato Soup

The cold winter seasons are here, and everybody is looking for something to warm them up and make them feel more comfortable.

In addition to curling in a warm blanket, you need a delicious, comforting soup like this vegan potato soup to warm your body from the cold. Here is an excellent vegan potato soup that can keep you going.

This vegan potato soup is easy to make; it does not require much effort and time to complete. You will only need 30 minutes or less to prepare.

This creamy potato soup is plant-based/vegan and gluten-free. You can make it on a stovetop or if you want it quick use an instant pot.

How can I make this vegan potato soup thick and creamy?

To make this soup creamy,purée it with an immersion blender or cool it for a few minutes and blend it in a blender. Add coconut or cashew cream and stir to mix well.

I prefer pureeing all of the soup, but you can purée a large portion and leave some potatoes to add to the puréed soup to give some texture.

You may also like: Creamy vegan cashew Cream

What can I add to vegan potato soup for flavor?

Coconut cream or any suitable plant milk such as cashew or almond milk will add flavor to the soup.

You can add seasonings and spices such as curry, cayenne pepper, ginger, roasted garlic, turmeric, or ginger to spice it up. You can Spice or season this soup to your preferred taste.

How to make creamy vegan potato soup

Prepare all the ingredients and set them aside.

In a large cooking pot heat oil, add onion, and cook for about 3 minutes on medium-high heat.

Add garlic and let saute for 2 minutes; add the chopped potatoes, parsnips, celery, carrots, and simmer for about 5 minutes.

Vegan potato Soup

Pour in water or vegetable broth and bring to boil. Lower the heat to medium and let the pot’s contents cook covered for 8-10 minutes or until soft. Add salt and other spices or seasonings.

Remove the content from heat and use an immersion blender or potato masher to blend the mixture.

Creamy Vegan potato soup

Add coconut cream and mix well to your desired consistency. You can add more water or vegetable broth if the soup is too thick.

Return the soup to the heat and cook on low heat for another 2-3 minutes.

Serve in a clean soup bowl and garnish with red pepper flakes or anything you choose.

You may also like : Creamy vegan Butternut Squash soup

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Creamy Vegan Potato Soup


  • Author: Edna
  • Prep Time: 5 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

This creamy vegan potato soup is healthy and delicious. It will keep you going during those cold days.


Ingredients

Scale

1 Pound Yukon golden potato peeled and chopped

3 garlic clove minced

1 medium onion chopped

2 Tablespoon olive oil

1 medium chopped celery stick

2 medium carrots peeled and chopped

1 parsnip peeled and chopped

½ cup coconut cream

1 cup water or vegetable broth

Salt to taste


Instructions

1.In In a large cooking pot, add olive oil and let it heat up. Add the chopped onion and let cook until soft. Add the garlic and let cook for 1-3 minutes.

2.Add the chopped carrots and parsnips. Let these saute’ for 3- 5 minutes, occasionally stirring, add the potatoes. Let these saute for a few minutes while stirring occasionally. Add the vegetable broth or water, bring to boil, then cover the pot with a lid and let the contents cook until soft.

3.Remove the cooked content from the heat and use an immersion blender to blend or  use a  potato masher to blend until you get a creamy consistency of the soup. Do not make it too thick or too runny. Add coconut or cashew cream and mix well to combine.

4.Return the soup to the heat, add spices and salt to taste. Cook for 2-3 minutes , Garnish with your desired toppings and serve warm.

 

 

  • Category: Soup
  • Cuisine: American

Keywords: vegan potato soup

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