This simple Vegan Potato Soup is each wealthy and creamy. Made with potatoes, a secret cauliflower sneak, and a few game-changing extras that put it into the working with one of the best baked potato soup I’ve ever eaten, this straightforward vegan soup recipe is exceptionally comforting, nutritious, and wholesome.
Vegetable soups like this one (and this Vegan Pumpkin Soup) are easy to make, wholesome, and nice leftover.
Cooking an enormous pot on the weekend to take pleasure in all through the week units you up to your greatest life.
I don’t learn about you, however my “greatest life” soup is thick and creamy, tastes decadent, and is wholesome too.
This vegan potato soup recipe examine all the bins, no butter, cream, or cheese required.
Whereas I really like my Crockpot Potato Soup and Instant Pot Potato Soup, I particularly love that this recipe is easy sufficient to make in your stovetop.
Begin it whenever you get dwelling from work, and also you’ll be in tasty enterprise very quickly.
(For a vegan soup within the sluggish cooker take a look at Crockpot Butternut Squash Soup or Crockpot Lentil Soup.)
5 Star Evaluation
“Scrumptious, creamy, AND more healthy model of a consolation soup.”
— Gina —
A Creamy Soup with out Dairy
This time of 12 months, the dropping temps cry out for comforting soups (like this Instant Pot Tomato Soup).
And when you’re consuming soup a number of days every week, it’s good to have nutritious choices (this Vegan Potato Leek Soup is one other favourite).
Skipping the dairy (like heavy cream and cheese) means you save on further saturated fats and energy that may in any other case pile on to a dietary bowl of vegetable goodness.
The way to Thicken Soup with out Dairy
- Use uncooked cashews in lieu of cream. Blended uncooked cashews are silky in texture, add physique to a soup, and supply wholesome fats to make it satisfying. You’ll be able to’t style them!
- Don’t use an excessive amount of liquid. You’ll be able to all the time add extra vegetable broth to slowly attain the extent of thickness you need. However when you add an excessive amount of, it’s practically not possible to take it away.
- Beneficiant quantities of greens. Don’t maintain again on the potatoes and cauliflower. The extra stable greens you begin with, the thicker your purée might be.
The way to Make Vegan Potato Soup
The easy elements on this soup are impactful and make an enormous distinction in its complexity.
You’ll be astounded on the approach small additions (just like the soy sauce and lemon juice) provide you with phenomenal outcomes.
I additionally love what number of greens are on this soup. It tastes like a greater model of a basic baked potato.
Plus, as soon as the cauliflower and carrots are puréed, they disappear, and the vegetable skeptics are none the wiser.
The Components
- Potatoes. You should use russets or Yukon gold potatoes right here. I examined this soup (and this Instant Pot Potato Soup) each methods, and we had been equally proud of the outcomes. Potatoes are an exquisite supply of antioxidants, vitamin C, and potassium.
- Cauliflower. This recipe makes use of half cauliflower + half potatoes however tastes simply as creamy as in the event you used all potatoes as a result of the cauliflower is so gentle in taste. Plus, cauliflower accommodates lots of the nutritional vitamins and minerals you want (like being excessive in nutritional vitamins C, Ok, and B6) and it affords fiber and antioxidants.
- Carrots. They provide the soup a good looking orange colour whereas additionally being filled with beta-carotene, biotin, and potassium. (For those who love carrots, don’t miss this Roasted Carrot Soup).
- Cashews. Not solely do blended cashews make the soup thick and wealthy, however cashews are antioxidant powerhouses and filled with plant proteins, copper, and magnesium, that are necessary for power manufacturing and bone well being. Plus, for the reason that cashews are blended easily, this recipe even pleases these cynical in regards to the sight of nuts.
- Soy Sauce + Smoked Paprika + Lemon Juice. These surprising, impactful additions are really what makes the soup particular and so DELISH!
The Instructions
- Soak the cashews in water (this makes them simpler to mix).
- Sauté the onion, carrots, and celery.
- To the veggies, stir within the garlic, potatoes, and cauliflower. Prepare dinner till the potatoes are fork-tender.
- Pour within the broth, soy sauce, and spices. Let simmer for 15 to twenty minutes.
- Drain the cashews, and add them to a blender. Pour in a part of the soup (fill the blender about midway), and mix till clean. Return the blended soup again to the pot. Repeat with the remaining soup elements.
TIP!
We favor this soup puréed solely to maintain it clean and additional thick. For those who favor a vegan chunky potato soup as a substitute, merely don’t purée it a second time after the cashews are added.
- As soon as all the soup is again within the pot, add the dietary yeast and lemon juice. Serve heat with desired toppings. ENJOY!
Storage Ideas
- To Retailer. Refrigerate potato soup in an hermetic container for as much as 5 days.
- To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low warmth. Soup might also be gently warmed within the microwave.
Meal Plan Ideas
- Peel and chop the potatoes as much as 1 day prematurely, and retailer them in a bowl of chilly water within the fridge.
- Chop all different greens as much as 1 day prematurely, and retailer them in separate hermetic storage containers within the fridge.
What to Serve with Vegan Potato Soup
Spherical out your meal with one in every of these decadent vegan treats for dessert:
Advisable Instruments to Make this Recipe
- Blender. It’s higher to make this vegan potato soup with a high-powered blender like a Vitamix (this one is good); in case your blender isn’t as highly effective, you could have to mix the cashews for longer. (This more economical blender can also be nice.)
- Dutch Oven. The proper vessel for making soups on the stovetop.
- Ladle. My favourite instrument for transferring soups to bowls and storage containers.
The Greatest Dutch Oven
This stunning kitchen instrument works splendidly for thus many recipes, and it’ll final a lifetime.
Straightforward vegan potato soup is the wealthy and creamy hero all of us have to really feel cozy this winter season (together with this Vegetarian Chili!).
Often Requested Questions
Potato soups can grow to be grainy as soon as frozen and thawed, so I don’t suggest freezing this soup (or in the event you do, concentrate on the feel change).
For those who want to freeze it, retailer leftovers in an hermetic freezer-safe storage container within the freezer for as much as 3 months. Let it thaw in a single day within the fridge earlier than reheating.
**Not Examined** For those who’re seeking to make this a high-protein vegan potato soup, you’ll be able to strive including 1 can of cannellini beans to the soup earlier than mixing. Extra vegetable broth could should be added for the reason that beans will possible thicken the soup. A crumble of tempeh or seitan bacon would even be a good way so as to add a smidge of additional protein too.
Certain! Add extra vegetable broth as wanted to succeed in your required consistency.
No. Whereas non-dairy milk, like cashew milk, is nice in most vegan recipes, for this creamy vegan potato soup, complete cashews are greatest since they offer the soup physique and richness that cashew milk alone received’t do.
- ½ cup uncooked cashews
- 2 tablespoons extra virgin olive oil
- 1 massive yellow onion diced
- 3 medium carrots peeled and diced
- 3 celery stalks diced
- 3 cloves minced garlic about 1 tablespoon
- 1 ½ kilos russet potatoes about 3 medium or 2 massive, peeled and reduce into ¾-inch cube
- 1 medium head cauliflower reduce into florets
- 4 cups low sodium vegetable broth
- 2 tablespoons low sodium soy sauce
- 2 teaspoons smoked paprika
- 3/4 teaspoon kosher salt plus extra to style
- 1/4 teaspoon floor black pepper plus extra to style
- 1/4 cup nutritional yeast optionally available; will give the soup a “tacky” notice
- 1 tablespoon freshly squeezed lemon juice
- For topping: chopped inexperienced onions or chives tempeh bacon, croutons, vegan bitter cream, or vegan cheese shreds
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Place the cashews in a medium bowl and canopy with room-temperature water. Allow them to soak whilst you put together the remainder of the soup.
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In a Dutch oven or massive soup pot, warmth the olive oil over medium warmth. Add the onion, carrots, and celery. Prepare dinner for 3 minutes.
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Stir within the garlic. Then, stir within the potatoes and cauliflower. Saute till the potato chunks soften barely, about 8 minutes.
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Add the broth, soy sauce, paprika, salt, and pepper. Deliver to a gradual simmer.
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Let the soup simmer till the potatoes and cauliflower are tender, about 15 to twenty minutes.
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Drain the cashews and place in a high-powered blender or a meals processor fitted with a metal blade. Ladle in a number of scoops of the soup (watch out to solely fill the blender about midway, nonetheless, as sizzling soup can splatter). Puree till clean, then switch again to the soup pot.
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Puree the remainder of the soup, both by transferring it to a blender in batches or with an immersion blender. Return all the soup to the pot, then stir within the dietary yeast and lemon juice.
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Style the soup and alter the salt and pepper as desired. The quantity of salt you want will range primarily based on the broth you utilize. Serve sizzling, topped with chopped inexperienced onions, tempeh bacon, and/or croutons as desired.
- TO STORE: Refrigerate potato soup in an hermetic storage container for as much as 5 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low warmth.
- TO FREEZE: Potato soups can grow to be grainy as soon as frozen and thawed, so I don’t suggest freezing this soup.
Serving: 1(of 4)Energy: 399kcalCarbohydrates: 60gProtein: 12gFats: 15gSaturated Fats: 2gPotassium: 1546mgFiber: 10gSugar: 12gVitamin A: 8149IUVitamin C: 90mgCalcium: 97mgIron: 4mg
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