No meat stock is used in this recipe. A grating of fresh nutmeg would be amazing in this. I added celery, only blended half the veggies & broth since I like some bits in my soup, subbed out the coconut milk for some cashew cream and it turned out delectable. Jenna Urben for Taste of Home . This will be my next go to soup recipe. Rude or insulting comments will not be accepted. Vegan Food Blog with Healthy and Flavorful Vegan Recipes. I never worry when making your recipes, they’re always perfect. This was so comforting and just the quick meal we needed today! « Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree), Vegan Pumpkin Chipotle Fried Rice (Instant Pot) ». Join 1Million followers and friends, All content on this blog is owned by Vegan Richa LLC. Then it’s just a case of getting in there with an immersion blender and blending it all up, adding in some coconut milk and letting it gently heat through and mix wonderfully with all the flavors of the soup. In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Thanks for the great review. So glad you enjoyed it! For a more cheesy potato soup, add 2 tbsp of nutritional yeast. And if you haven’t already sign up to our email list, not only do you receive a free ebook (containing 10 delicious dinner recipes) but you’ll also stay up to date on all the latest deliciousness posted here. Add the carrots and potatoes (peeled and chopped) and sauté for a minute just to blend the flavors … This is on the stove and I can’t wait to eat it. Chicken noodle is classic, of course, but sometimes we just want to up our veggie intake. About Me →, This post may contain affiliate links. This looks so comforting and nourishing. Thanks, Hi Susie, I use a brand called Ina Paarman’s but it’s not available worldwide. 1x 2x 3x. It’s easy to prepare and hugely delicious served with some wholewheat bread for dipping. Thank you so much for this recipe! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Add the carrots and potatoes (peeled and chopped) and sauté for a minute just to blend the flavors together. Sorry for such a long comment. This vegan potato soup is ready in under an hour (50 minutes) and most of that time is just spent doing its thing on the stove without any involvement needed from you, so it’s easy and fun to make. Ingredients. I myself love coconut but not my daughter so I usually avoid recipes with coconut cream and milk. This homemade German potato soup (Kartoffelsuppe) is a warm, creamy, and simple vegan stew. Add garlic; cook and stir 1 minute. This site uses Akismet to reduce spam. Super yummy and was a huge hit with the meat lovers as well. . Make … Top with some chives, because you just won’t believe how well they go with this soup. I have never been good at planning way ahead. This came out perfect! Awesome! Awesome! Hi Dawn, if you have a big enough pot then I don’t see any issue with doubling this recipe at all. This vegan potato soup will blow your mind. bay leaves and black pepper add depth of flavor to our vegan potato soup. You’re just going to fry up some onion and garlic in a little coconut oil and some dried herbs, then add some chopped carrots and peeled and chopped potatoes and sauté them a little to spread the flavors around. Whether it’s cold where you live or life has brought some downs that make you crave all the comfort food. Thank you! Your feedback is really appreciated! Learn how your comment data is processed. Please read my disclosure policy. I’ve made several of your recipes and this one is no surprise to me. Thank you!! I know how delicious your recipes are and always come to your site to make what I need. Rich, hearty and satisfying vegan potato soup. It’s dairy-free, vegetarian, and so flavorful! . But russets or red potatoes would also do. But I’m glad I didn’t because it made the soup taste almost buttery and just sooo good! . i’ve got 5 lbs. Warming, satisfying and soothing – that is what all fall-centric and especially potato-centric comfort food should be like. More Details. How to Make the Best Homemade Vegan Potato Soup. You can use any veg stock or broth though. And there you have it! Super easy, hugely delicious and so filling you can have it as a main course. I doubled it and blended half so it was creamy and chunky. Updated Mar 23, 2019 / Published: Jan 10, 2017 / This post may contain affiliate links. Please do us a favor and rate the recipe as well as this really helps us! All the best! we are participant in Amazon services LLC Associates program. Thank you! You could also puree half of the soup to thicken it and leave the other half chunky. We always have Tuesday (or Friday) tostadas, so that takes care of ONE night. Thanks for sharing! Required fields are marked *. I am not vegan but I had all of the makings for this soup. * Percent Daily Values are based on a 2000 calorie diet. Thank you, Alison, I tried it today and it was delicious thank you, Excited about trying this recipe. But, lately I have thought about at least coming up with a menu “outline” for maybe two weeks? Enjoy! I’m definitely keeping this recipe in my arsenal! Using an instantpot would you know the time I should use? Thanks! You have provided us with at least two casseroley type dishes that are favs and usually can be had for two different dinners, so that’s THREE taken care of. It’s wonderfully rich, hearty and delicious. ★☆ Boy, have I been missing out! Potatoes need salt and you can even add more to taste. It is definitely freezer friendly if you want to freeze it too. This thick, hearty Vegan Potato Soup is quick and easy to make using simple ingredients and very budget-friendly too. Is there a strong coconut flavor? So glad you enjoyed it. It’s FREEZING cold here in NY so this is perfect – thank you! Thanks for the awesome review. Gradually heat the soup to a simmer again so that the coconut milk flavors blend properly. A keeper recipe (even for non vegans). Cook onion 1/2 tsp salt garlic, celery, carrots for 5-7 mins, Add Bay leaf and quickly fry, then add flour and sauté for 2 mins. It’s a great feeling. Yield 8 servings 1 x. I did use 1/2 tsp vegan bacon salt. The recipe was super easy, the ingredients were so simple that I found them all in my pantry, wasn’t time consuming and turned out delicious. We love to have leftovers for lunches and sometimes are happy to find two or three possibilities for lunch with those. You want to cut them into ½ inch cubes.