By Franco Namani
Vegan Potato Soup
6 steps
Prep:10minCook:20min
A Classic potato soup goes dairy-free, This vegan potato soup is easy to make, totally meal-worthy, and super comforting. Perfect for dinner on a chilly night.
Updated at: Thu, 17 Aug 2023 14:09:46 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
21
High
Nutrition per serving
Calories196.6 kcal (10%)
Total Fat5.6 g (8%)
Carbs32.8 g (13%)
Sugars8.7 g (10%)
Protein4.4 g (9%)
Sodium873.8 mg (44%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
600 gramsbaby potatoes
peeled and cut into fourths
2onions
small, cut into eighths
6green onions
coarsely chopped
2garlic cloves
minced
5 sprigsthyme
6 cupsvegetable broth
1 cupdairy-free cream
2carrots
peels and cut 1/2” circles
½ teaspoondried Marjoram
salt
to taste
½ teaspoonblack pepper
¼ teaspoonfresh parsley
chopped for garnish
Instructions
Step 1
Combine potatoes, carrots, onion, green onions, garlic, thyme and broth, Simmer about 20 minutes or until potatoes & carrots well cooked and tender.
Step 2
Reserve 3 cooked potatoes (12 pieces), carrots and chop, discard the sprig of thyme, and process the remaining mixture in a blender until smooth.
Step 3
Combine pureed mixture with salt, pepper, carrots & chopped potato into the large pot, add the dairy-free cream or canned coconut milk and stir to combine.
Step 4
Let simmer for a few more minutes, add the marjoram, taste it, and adjust seasonings, add more salt and pepper to taste, give it a quick mix.
Step 5
Serve in bowls, garnish with fresh parsley, serve hot.
Note
Step 6
Cream: You can use any dairy-free cream (soy cream, oat cream, cashew cream, or canned coconut milk). Use plant-based milk for a low-fat version.
Notes
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