Vegan Potato Soup
This delicious vegan potato soup recipe is so creamy and comforting. It's a filling and tasty meal for the chilly season that the whole family will love.
Servings: 6 bowls
Ingredients
- 3 tablespoons vegan butter or olive oil
- 1 medium onion
- 2 medium (1 cup) carrots quartered then sliced
- 2 stalks (1 cup) celery halved then sliced
- 3 cloves garlic minced
- 1 teaspoon fresh rosemary chopped, or ¼ teaspoon dried
- ¼ teaspoon red pepper flakes or chilli flakes
- 3 tablespoons (25 g) all purpose flour or plain flour
- 3 cups (720 ml) vegetable broth or vegan 'chicken' broth
- 1 cup (240 ml) almond milk
- 4 cups (1½ lb / 680g or 4 medium) potatoes starchy, cubed
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch nutmeg ground
Optional toppings
- tofu bacon
- green onions / spring onions chopped
- vegan yogurt or vegan sour cream
Instructions
- Melt the vegan butter or heat up the olive oil in a stockpot (or large saucepan) over medium heat. Saute the onion, carrot and celery for 5 minutes.
- Add garlic, rosemary, and red pepper flakes. Turn down the heat to low medium and cook for 2 minutes, stirring occasionally.
- Stir in flour and toast it on medium heat for about 1 minute until lightly browned.
- Gradually add the vegetable broth while whisking. Make sure there are no lumps of flour, and after each addition let the contents of the pot bubble up briefly.
- Whisk in the almond milk. Add the cubed potatoes, bay leaf, salt, pepper, and nutmeg.
- Simmer for 15 minutes with the lid on, until potatoes are tender and velvety soft.
- Remove the bay leaf before serving and add optional toppings of your choice.
Notes
Potatoes
Use a starchy variety of potatoes for the best results. Red or russet potatoes work well, as do Yukon Gold or Maris Piper.
Gluten-free option
Omit the flour and use cornstarch or arrowroot powder as a thickener. You'll want to whisk in a slurry to the liquid towards the end of cooking. Make a slurry of 1½ tablespoons of starch with an equal amount of water in a cup or small bowl, before adding it to the soup to ensure that the starch doesn't clump together. Check all your other ingredients, such as broth and dairy-free milk, for hidden gluten.
Nutrition
Serving: 1bowl | Calories: 218kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 800mg | Potassium: 805mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3738IU | Vitamin C: 35mg | Calcium: 90mg | Iron: 2mg
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