Description
A warm and comforting vegan potato soup featuring potatoes, carrots, and a creamy finish from dairy-free cream.
Ingredients
Scale
- 1 tbsp oil (olive oil or neutral vegetable oil)
- 1 onion, diced
- 3 garlic cloves, minced
- 2 stalks celery, diced (or 1/2 small celery root, diced)
- 2 medium carrots, diced
- 2 pounds potatoes, chopped (Russet, Yukon Gold, or a mix)
- 4 cups vegetable broth
- 1/3 cup dairy-free cream (soy, oat, or coconut-based)
- Fresh parsley, chopped (for garnish)
- 2 bay leaves (optional)
- 1/2 tsp dried marjoram
- A pinch of nutmeg
- Salt and black pepper to taste
Instructions
- Prep all ingredients: dice the onion, mince the garlic, chop the celery, carrots, and potatoes. Measure spices and broth.
- In a large pot over medium heat, add 1 tbsp oil. Once hot, add the diced onion and sauté until translucent, about 4–5 minutes.
- Add the minced garlic, celery, carrots, potatoes, a pinch of salt and pepper, 1/2 tsp dried marjoram, and a pinch of nutmeg. Sauté together for about 1 minute to bloom the spices.
- Pour in 4 cups vegetable broth and add 2 bay leaves (if using). Bring to a boil, then reduce heat to low and simmer, uncovered, for about 20 minutes or until potatoes and carrots are tender when pierced with a fork.
- Remove and discard the bay leaves. Using an immersion blender, blend roughly half of the soup until smooth, leaving the other half chunky for texture.
- Stir in 1/3 cup dairy-free cream. Taste and adjust seasoning with salt and pepper. Simmer for another 2–3 minutes to meld flavors.
- Serve hot, garnished with chopped fresh parsley.
Notes
For lower sodium, use low-sodium vegetable broth. Don’t over-blend for better texture.
- Prep Time: 15
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 450mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4.5g
- Protein: 4g
- Cholesterol: 0mg