Description
This creamy vegan potato soup is a comforting, plant-based dish loaded with tender vegetables and rich flavors, perfect for cozy weeknight dinners or impressing guests.
Ingredients
- 4 cups diced Yukon gold or russet potatoes
- 2 carrots, sliced
- 1 cup green peas (fresh or frozen)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 celery stalks, chopped
- 2 tbsp olive oil or vegan butter
- 2 tbsp all-purpose flour
- 4 cups vegetable broth
- 1.5 cups plant-based milk (like oat or almond)
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Heat olive oil or vegan butter in a large pot over medium heat. Add onions, garlic, and celery. Sauté until soft and fragrant.
- Sprinkle in flour and stir to create a roux, cooking for about 1-2 minutes.
- Gradually pour in vegetable broth while stirring. Bring to a simmer.
- Add diced potatoes and sliced carrots. Cook for 15-20 minutes or until tender.
- Stir in plant-based milk and green peas. Simmer for another 5-10 minutes.
- Season with salt and pepper to taste. Adjust thickness if needed.
- Serve hot, garnished with fresh parsley and extra pepper if desired.
Notes
- Use nutritional yeast for a cheesy flavor.
- Add smoked paprika or red pepper flakes for spice.
- Incorporate chickpeas or white beans for added protein.
- Serve with cooked quinoa or rice for a more filling meal.
- Soup thickens as it cools—reheat with a splash of milk or water.
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
