Description
A warm, comforting vegan potato soup with a blend of sautéed onions, garlic, and creamy dairy-free ingredients, perfect for chilly days.
Ingredients
Scale
- 1 tbsp oil (olive oil or neutral vegetable oil)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 stalks celery (or 1/2 small celery root, diced)
- 2 medium carrots, diced
- 2 pounds potatoes, chopped (Yukon Gold or Russet)
- 4 cups vegetable broth (low-sodium preferred)
- 1/3 cup dairy-free cream (unsweetened almond cream, cashew cream, or coconut cream)
- Fresh parsley, chopped (to garnish)
Instructions
- Prep everything first: dice the onion, mince the garlic, chop the celery, dice the carrots, and chop the potatoes into roughly 1-inch pieces.
- In a large pot over medium heat, add 1 tbsp oil. Add the diced onion and sauté until translucent, about 4–5 minutes.
- Add minced garlic, celery, carrots, and potatoes. Season with salt, pepper, 1 tsp dried marjoram (or thyme), and a small pinch of nutmeg. Sauté for about 1 minute.
- Pour in 4 cups vegetable broth and add bay leaves if using. Bring to a boil, then reduce heat to low and simmer for about 20 minutes until vegetables are tender.
- Remove and discard bay leaves. Use an immersion blender to puree half the soup directly in the pot, leaving the rest chunky.
- Stir in 1/3 cup dairy-free cream and warm for 2–3 minutes to integrate. Taste and adjust seasoning.
- Serve hot, garnished with chopped fresh parsley.
Notes
Best served with crusty bread or a light salad. Store in an airtight container for 3–4 days in the fridge or freeze for up to 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 4g
- Sodium: 575mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4.5g
- Protein: 3.5g
- Cholesterol: 0mg