Description
This Vegan Potato Soup is a creamy and comforting dish perfect for a cozy night in. Made with wholesome ingredients and filled with flavor, it’s a satisfying soup that’s easy to make.
Ingredients
Scale
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 4 cups peeled and diced Yukon Gold potatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast (optional)
- Salt and pepper to taste
- Chopped fresh chives for garnish (optional)
Instructions
- Heat the olive oil: In a large pot over medium heat, sauté the onion until translucent.
- Add aromatics: Stir in garlic, carrots, and celery; cook until softened.
- Cook potatoes: Add potatoes, broth, thyme, and rosemary; simmer until tender.
- Blend: Partially blend the soup for creaminess.
- Finish: Stir in almond milk, nutritional yeast, salt, and pepper. Heat through.
- Serve: Ladle into bowls, garnish with chives, and serve hot.
Notes
- For extra creaminess, add coconut milk or blend more of the soup.
- Leftovers store well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 5g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
