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 operating with the perfect 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 in 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 verify the entire packing containers, no butter, cream, or cheese required.
Whereas I like my Crockpot Potato Soup and Immediate Pot Potato Soup, I particularly love that this recipe is straightforward sufficient to make in your stovetop.
Begin it while you get residence from work, and also you’ll be in tasty enterprise very quickly.
(For a vegan soup within the gradual cooker try Crockpot Butternut Squash Soup or Crockpot Lentil Soup.)
5 Star Overview
“Scrumptious, creamy, AND more healthy model of a consolation soup.”
— Gina —
A Creamy Soup with out Dairy
This time of yr, the dropping temps cry out for comforting soups (like this Immediate Pot Tomato Soup).
And when you find yourself consuming soup a number of days per 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 additional saturated fats and energy that might 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 at all times add extra vegetable broth to slowly attain the extent of thickness you need. However when you add an excessive amount of, it’s practically unimaginable to take it away.
- Beneficiant quantities of greens. Don’t maintain again on the potatoes and cauliflower. The extra strong greens you begin with, the thicker your purée can be.
The way to Make Vegan Potato Soup
The easy components on this soup are impactful and make a giant distinction in its complexity.
You’ll be astounded on the manner 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 traditional 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 utilize russets or Yukon gold potatoes right here. I examined this soup (and this Immediate Pot Potato Soup) each methods, and we have 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 if you happen to used all potatoes as a result of the cauliflower is so gentle in taste. Plus, cauliflower incorporates most of the nutritional vitamins and minerals you want (like being excessive in nutritional vitamins C, Okay, and B6) and it presents fiber and antioxidants.
- Carrots. They provide the soup a ravishing orange coloration whereas additionally being full of 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 stuffed with plant proteins, copper, and magnesium, that are vital for power manufacturing and bone well being. Plus, because the cashews are blended easily, this recipe even pleases these cynical concerning the sight of nuts.
- Soy Sauce + Smoked Paprika + Lemon Juice. These surprising, impactful additions are actually 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. Cook 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 components.
TIP!
We favor this soup puréed totally to maintain it clean and further thick. For those who favor a vegan chunky potato soup as an alternative, merely don’t purée it a second time after the cashews are added.
- As soon as the entire soup is again within the pot, add the dietary yeast and lemon juice. Serve heat with desired toppings. ENJOY!
Storage Suggestions
- 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 can also be gently warmed within the microwave.
Meal Plan Suggestions
- Peel and chop the potatoes as much as 1 day upfront, and retailer them in a bowl of chilly water within the fridge.
- Chop all different greens as much as 1 day upfront, and retailer them in separate hermetic storage containers within the fridge.
What to Serve with Vegan Potato Soup
Spherical out your meal with certainly one of these decadent vegan treats for dessert:
Beneficial 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, chances are you’ll have to mix the cashews for longer. (This extra economical blender can also be nice.)
- Dutch Oven. The proper vessel for making soups on the stovetop.
- Ladle. My favourite device for transferring soups to bowls and storage containers.
The Finest Dutch Oven
This stunning kitchen device works splendidly for therefore many recipes, and it’ll final a lifetime.
Simple 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!).
Continuously Requested Questions
Potato soups can turn into grainy as soon as frozen and thawed, so I don’t suggest freezing this soup (or if you happen to do, pay attention to 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 possibly can attempt including 1 can of cannellini beans to the soup earlier than mixing. Further vegetable broth could must be added because the beans will doubtless thicken the soup. A crumble of tempeh or seitan bacon would even be an effective way so as to add a smidge of additional protein too.
Certain! Add further 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 additional 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 further to style
- 1/4 teaspoon floor black pepper plus further to style
- 1/4 cup dietary yeast non-compulsory; will give the soup a “tacky” observe
- 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 when 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. Cook 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. Convey to a gentle 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, nevertheless, 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 the entire 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 fluctuate based mostly 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 turn into 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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