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This ultra-creamy vegan potato soup recipe is divinely fragrant with garlic and rosemary. Excellent for a light-weight and wholesome however deeply satisfying meal. It is certainly one of my favourite soups, proper alongside this lentil soup and this garlicky white bean soup.
I often fire up a pot of this hearty vegan potato soup on chilly days and days after I want an additional dose of consolation. It is the proper pick-me-up: creamy, satisfying and oh so scrumptious.
And whereas it tastes pretty much as good as a basic potato soup, y’know, the one loaded with butter, cream and bitter cream, it’s so a lot better for you!
I take advantage of a touch of fennel on this soup to offer it just a little additional yum–that one thing you may miss in case you are used to bacon in potato soup. I additionally add in some rosemary as a result of the flavour of this intensely fragrant herb dovetails fantastically with the creamy blandness of potatoes.
Desk of Contents
Why you’ll love this soup
- Cozy and comforting. Potatoes are nothing if not consolation meals, and including them right into a creamy soup makes them even cozier. There are a number of flavorings on this soup, however the star is unequivocally the mighty spud.
- Wholesome. Potatoes get a foul rap after being cooked into unhealthy meals or they’re blamed for being too starchy. However spuds are loaded with fiber, nutritional vitamins and minerals and, let’s admit, they’re scrumptious! You could be higher off reducing out processed carbs from bread, pasta and refined flours fairly than carbs from greens like potatoes and candy potatoes. This potato soup has no butter or cream in it: as an alternative, it has an fragrant base of onions, garlic and fennel sauteed in heart-healthy additional virgin olive oil.
- Simple, one-pot recipe. I like straightforward recipes, and this vegan potato soup recipe does not get any simpler. You throw all of the components in a single pot and cook dinner. Minutes later, hi there yummy!
- Soy-free, nut-free and gluten-free recipe. The roux that helps add creaminess and physique to the soup is made with gluten-free all-purpose flour. Non-dairy milk provides extra creaminess.
Components
- Additional virgin olive oil. I like including a great glug of olive oil as a result of it helps taste the soup and makes it additional wholesome. Additionally research present that including wholesome fat to high-carb meals can decrease the glycemic response.
- Potatoes. Pink potatoes or Yukon gold potatoes are most popular for his or her creamy texture and buttery taste.
- Aromatics and herbs: garlic, onions, floor fennel and dried rosemary. These add superb taste to the soup however in addition they contribute a ton of dietary worth.
- Seasonings/spices: floor black pepper and paprika. The paprika will be substituted with smoked paprika.
- Water or vegetable broth.
- Non-dairy milk. I take advantage of oat milk, however soy milk and cashew milk are advantageous substitutes. You too can use some other dairy-free milk of your alternative.
- Non-obligatory ingredient: soy sauce or tamari. This provides a pleasant hit of umami however you’ll be able to skip it, particularly if soy-free.
Toppings for vegan potato soup
Potato soup by itself is usually a bit plain to have a look at, so costume it up with these scrumptious toppings:
- Scallions or chives
- Vegan cheddar cheese shreds
- Vegan bitter cream
- Pickled jalapeno peppers
Serving solutions
- A bowl of this vegan potato soup is a whole and filling meal by itself. However you’ll be able to serve it with a toasted slice of French bread or with a vegan Caesar salad for a yummy, healthful meal.
Storage directions
- Refrigerate: Retailer the vegan potato soup within the fridge in an hermetic container for as much as 4 days.
- Freeze: Freeze in a freezer-safe container for as much as 4 months.
- Reheat: Thaw and reheat the soup on the stovetop or within the microwave till heated by way of.
Recipe FAQs
I like utilizing crimson potatoes or yellow potatoes for this soup. Russet potatoes would let loose an excessive amount of starch, affecting the feel of the soup, and they’d additionally break down right into a powdery texture. I like some bigger items of potato within the soup for texture.
No, you completely do not should. I not often peel potatoes however I achieve this on this recipe as a result of I like a creamier texture. In the event you use potatoes with skins on please attempt to use natural potatoes.
To bump up the protein content material of this soup you’ll be able to add a can of white beans to the pot after the potatoes have cooked.
Extra yummy vegan soup recipes
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Vegan Potato Soup Recipe
This ultra-creamy vegan potato soup recipe is divinely fragrant with garlic and rosemary. Excellent for a light-weight and wholesome however deeply satisfying meal.
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Assessment Recipe
Servings: 6 servings
Energy: 258kcal
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Directions
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Add onions and garlic to olive oil in a big pot or Dutch oven and switch warmth to medium. Add salt and floor black pepper. Saute till the onions flip translucent.
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Add flour into the pot and blend till it has been absorbed by the onions. Stir within the rosemary and floor fennel.
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Add the potatoes to the pot and blend. Add 2 cups water and 1 cup dairyfree milk. Stir within the paprika and soy sauce, if utilizing.
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Convey the soup to a rolling boil. Cowl, decrease warmth to a simmer and cook dinner 10 minutes till the potatoes are tender. Proceed to cook dinner 10 minutes extra.
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Use an immersion blender or a potato masher to mash a number of the potatoes. Depart a number of the potatoes unmashed for extra texture to the soup. Stir in one other cup of non-dairy milk, verify salt, and switch off warmth as soon as the soup involves a boil.
Recipe notes
- I like a soupy soup however if you would like a really thick soup you’ll be able to skip including the ultimate cup of non-dairy milk.
- Do not use russet potatoes on this recipe. In the event you use russets you can find yourself with a starchy, powdery texture to the soup.
Storage directions
- Refrigerate: Retailer the vegan potato soup within the fridge in an hermetic container for as much as 4 days.
- Freeze: Freeze in a freezer-safe container for as much as 4 months.
- Reheat: Thaw and reheat the soup on the stovetop or within the microwave till heated by way of.
Vitamin
Energy: 258kcal | Carbohydrates: 35g | Protein: 7g | Fats: 11g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Potassium: 814mg | Fiber: 5g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 39mg | Calcium: 147mg | Iron: 2mg
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