This creamy vegan potato soup is healthy and delicious. It will keep you going during those cold days.
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
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.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Soup
- Cuisine: American
Keywords: vegan potato soup