Delicious and Simple Potato Soup Vegan
Creamy, comforting, and completely plant-based, this Delicious and Simple Vegan Potato Soup is a soul-warming bowl of goodness perfect for any occasion. Packed with hearty russet potatoes, sweet carrot, crisp celery, and aromatic garlic and onion, this soup delivers rich flavors in every spoonful. Enhanced with dried thyme, a touch of nutritional yeast for a subtle cheesy depth, and the creaminess of almond milk, it strikes the perfect balance of wholesome and indulgent. Ready in just 45 minutes, this one-pot recipe is ideal for busy weeknights, and the optional garnish of fresh parsley adds a burst of color and freshness. Pair this velvety soup with crusty bread, and you’ve got a satisfying vegan meal the whole family will love. Perfect for vegans, vegetarians, or anyone craving a cozy bowl of homemade soup!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 large Carrot
- 2 stalks Celery stalks
- 1 medium Yellow onion
- 4 cloves Garlic cloves
- 4 cups Vegetable broth
- 1 cup Unsweetened almond milk (or other plant-based milk)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 leaf Bay leaf
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Nutritional yeast
Instructions
Peel the potatoes and cut them into small cubes. Dice the carrot, celery, and onion. Mince the garlic cloves.
Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes until the vegetables soften.
Add the minced garlic, salt, black pepper, and dried thyme. Cook for 1 more minute until fragrant.
Stir in the cubed potatoes, vegetable broth, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for 20 minutes, or until the potatoes are tender and easily pierced with a fork.
Remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the almond milk and nutritional yeast, and let the soup simmer for another 5 minutes to heat through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with fresh parsley. Optional: Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4990 mg | 217% | |
| Total Carbohydrate | 239.2 g | 87% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 30.7 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 807 mg | 62% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 6597 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
