Vegan Potato Soup
Classic and comforting, this easy vegan potato soup is rich, warming, and brilliantly dairy-free!
Servings: 6 -8
Calories: 190kcal
Ingredients
- 1 tablespoon oil
- 1 onion diced
- 3 cloves garlic minced
- 2 stalks celery (or 1⁄2 small celery root) diced (see notes below)
- 2 medium carrots diced
- 4 cups Yukon Gold potatoes chopped
- ½ teaspoon dried marjoram see notes below
- 1 pinch nutmeg
- ½ teaspoon salt plus more to taste
- black pepper to taste
- 4 cups vegetable broth or water
- 2 whole bay leaves optional
- ⅓ cup dairy-free cream (see notes below)
- red pepper flakes optional, to taste
- fresh parsley to garnish
Instructions
- Heat oil in a large heavy-based pot over medium heat and add the onion. Sauté for 3 minutes, then add the garlic, celery, carrots, potatoes, and all the spices. Sauté for a further minute.
- Pour in the vegetable broth, add the bay leaves (if using), and bring the soup to a boil.
- Then, reduce the heat and let the soup simmer for about 20 minutes, covered, or until the vegetables are tender.
- Transfer half the soup to another pot, remove the bay leaves (if used), and blend one half with an immersion blender until smooth.
- Alternatively, blend it in a blender, making sure to work in batches, hold down the lid, and avoid overfilling the blender.
- This step helps to create an interesting texture of smooth and chunky, which makes this soup really delicious!
- Pour the blended soup back into the large pot, add the dairy-free cream, and stir to combine. Allow it to simmer for a few more minutes, taste it, and adjust the seasonings (salt/pepper and red pepper flakes for heat) to your liking.
- Serve in bowls, garnish with fresh parsley, and enjoy!
Notes
Celery: In Germany, it’s traditional to use celeriac (celery root). However, if you can’t find it, use celery stalks (ribs).
Marjoram: I highly recommend using it as it adds wonderful flavor to this soup. If you don’t have it, you can add a little thyme and/or rosemary.
Dairy-free Cream: You can use any type (soy cream, oat cream, cashew cream, or canned coconut milk). Use plant-based milk for a low-fat version.
Store leftovers covered in the fridge for up to 3 days.
Nutrition
Calories: 190kcal | Carbohydrates: 36g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 865mg | Potassium: 825mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3818IU | Vitamin C: 35mg | Calcium: 42mg | Iron: 2mg