How to Make Delicious Vegan Potato Soup

How To Make Delicious Vegan Potato Soup

There is nothing more comforting and satiating than a bowl of warm soup on a cold winter night, and what makes it even better is if it’s a bowl of rich and creamy potato soup!

The best part about potato soups is that they can easily be made vegan with just a few additions and alterations to the traditional potato soup recipes.

If you’ve recently made the switch to veganism and are a craving a hearty bowl of potato soup, here are our top 3 vegan potato soup recipes that will probably make you lick your soup bowl!

1. Vegan Potato Soup with Ginger, Garlic, and Lemon

Vegan Potato Soup With Ginger, Garlic, And Lemon

This is far from your old-fashioned, traditional potato soup with some basic, but incredible variations.

Although it’s a simple and a humble bowl of vegan potato soup with a mild veggie broth, potatoes, and soup greens, it has three secret ingredients that take the flavors to a whole new level. These ingredients are ginger, garlic, and lemon.

This vegan potato soup replaces the regular dairy milk with coconut milk, which adds smooth creaminess and a delicious coconut-ey taste to this warm bowl of soup.

You will notice the difference right away – as soon as you take your first spoonful of the yummy goodness.

It also uses veggie stock in place of the standard chicken stock, which makes it taste even better.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients

  • Olive oil – 1 tbsp
  • Vegetable broth – 2 cups
  • Coconut milk – 1 can/ 1¾ cups
  • Large potatoes – 4 (approx. 600 grams)
  • Garlic – 4 cloves
  • Ginger – 2 tbsp
  • Carrots – 3
  • Leeks – 1
  • Celery root – 1 cup
  • Lemon – 1
  • Parsley – 1 handful
  • Nutmeg – a pinch
  • Salt – to taste
  • Pepper – to taste
  • Bay leaves (optional) – 1-2

General Guidelines

  • This soup makes use of ‘soup greens,’ which is basically another name for a combination of parsley, celery root, carrots, and leek. Instead of buying these vegetables separately, you can go for a pack of store-bought soup greens from any local supermarket or grocery store. This makes things a lot easier and provides great convenience.
  • There are many other types of vegan milk that you can use for your soup, such as rice milk, oat milk, and almond milk, to name a few. However, coconut milk provides the richest flavor and the creamiest texture among all others.
  • It is best to use a food processor to chop the garlic and ginger together. This ensures a smooth chopping process and provides great ease to those who aren’t well-equipped with using knives.

Step by Step Guide

  1. Prepare a veggie stock by boiling a medium-sized pot of water on the stove and add the veggie stock powder to it.
  2. Allow it to come to a boil
  3. In the meantime, chop the ginger and garlic in a food processor.
  4. Fry the chopped garlic and ginger in a large pot with some olive oil.
  5. Wash the potatoes, leek, carrots, and celery root and cut them up roughly.
  6. Chop the parsley leaves very finely with a sharp knife and put some aside for garnishing.
  7. Add all the cut-up vegetables to the pot with fried garlic and ginger.
  8. Add bay leaves if you want for an extra flavor kick.
  9. Pour the vegetable broth into the same pot and bring the whole mixture to a boil.
  10. Wait for it to simmer and for the potatoes to become soft.
  11. Add the coconut milk and squeeze one whole lemon into the soupy mixture.
  12. Season the soup with salt, pepper, and nutmeg as per your taste and preference.
  13. Let it simmer for another few minutes, followed by a quick blend with the help of an immersion blender.
  14. Garnish with chopped parsley and serve hot.

Additional Tips

  • Make sure to remove the bay leaf before you blend the soup.
  • You can garnish the soup with roasted pumpkin seeds and self-made croutons.
  • If you like your soups with a spicy kick, you can add a pinch of chili powder to it.
  • Leave the potatoes and carrots with the skin on for added flavor and nutrition.

2. Vegan Potato Soup with Beans and Kale

Vegan Potato Soup With Beans And Kale

The best part about this vegan potato soup is that it is extremely versatile, which allows you to mix things up and alter the recipe according to the ingredients you have available at home.

Another great thing about it is that it is totally vegan in its truest sense and makes use of only a variety of vegetables with some seasonings.

What this suggests is that it completely skips the use of milk or cream and guarantees soupy goodness with just vegetables!

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Serves: 6

Ingredients

  • Olive oil – 2 tsp
  • Vegetable broth – 5 cups
  • Medium onion – 1
  • Large celery stalk – 1
  • Medium carrot – 1
  • Garlic cloves – 3
  • Potatoes – 1 ½ pound
  • Kale – 4 cups
  • Tomato paste – 2 tbsp
  • Dried rosemary – ¾ teaspoon
  • Dried thyme – ¾ teaspoon
  • Salt – to taste
  • Ground pepper – to taste
  • Beans – 1 can
  • Red chili flakes – ½ teaspoon

General Guidelines

  • The main purpose of tomato paste is to thicken the soup and add a rich flavor as well as color to the soup; however, you can skip it if you want.
  • If you don’t have kale at home, you can replace it with spinach or escarole, and it will still taste delicious.
  • Whenever you’re adding any leafy greens to your soup, make sure to stir it at the very end to prevent it from becoming too soggy or losing its texture.

Step by Step Guide

  1. Heat olive oil in a large pot and set it over medium heat.
  2. Add chopped onions, diced celery, and carrots to the same pot and cook till they begin to soften.
  3. Add dried thyme, rosemary, and minced garlic cloves to the vegetables and cook for a minute.
  4. Stir in the tomato paste and add a teaspoon of red chili flakes.
  5. Throw in the cubed potatoes along with the vegetable broth and let it simmer for about 15-20 minutes at low to medium heat.
  6. Allow the potatoes to become a tad tender and then stir in the beans.
  7. Cook the soup for 10 more minutes and then stir in chopped kale.
  8. As soon as the kale begins to wilt, season with salt and pepper and remove the soup from the heat.

Additional Tips

  • Make sure to properly rinse and drain the beans before adding them to your soup.
  • If you are a fan of creamy potato soups, you can add your choice of vegan milk.
  • Garnish the soup with a handful of chopped kale and red chili flakes for extra flavor.

3. Vegan Potato Soup with Rosemary and Cashew Cream

Vegan Potato Soup With Rosemary And Cashew Cream

This is a rich and decadent vegan potato soup that is just perfect for a dinner party for all your vegan friends on a cold winter night.

It replaces the use of dairy milk or cream with a homemade cashew nut cream, which is also one of its star ingredients.

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Serves: 3-4

Ingredients

  • Water – 5 cups
  • Skinned potatoes – 10
  • Low sodium bouillon cube – 1
  • Cashew nuts – ¾ cup
  • Olive oil – 1 tbsp
  • Large onion – 1
  • Garlic cloves – 5
  • Fresh rosemary – 2 tbsp
  • Salt – to taste
  • Cracked pepper – to taste
  • Dried thyme – 1 tsp
  • Cayenne pepper – 1 tsp

General Guidelines

  • The key to a rich and creamy cashew cream is to blend the water and cashews to the point where you see a smooth and perfectly lump-free paste.
  • Fresh rosemary adds a beautiful aroma and a lemon-pine flavor to soups, so it’s best if you use fresh sprigs of this incredible herb.
  • Mix the bouillon cube in 2 cups of hot water beforehand for maximum ease and convenience.

Step by Step Guide

  1. Put the cashews with 3/4 cups of water in a blender and blend till smooth and creamy.
  2. Once well blended, keep the paste aside to use later.
  3. Heat olive oil in a large soup pot and place it over medium heat.
  4. Add chopped onion, minced garlic, and sauté for about 5-7 minutes.
  5. Season with salt, cayenne pepper, and add in chopped rosemary with dried thyme.
  6. Add the bouillon cube to the pot along with the remaining cups of water.
  7. Throw in the cubed potatoes.
  8. Allow the mixture to boil for a few minutes till it starts to simmer.
  9. Once it reduces to slow simmer, add in the cashew cream and mix thoroughly.
  10. Let it simmer for additional 20-25 minutes until the potatoes become soft, and the liquid turns thick and creamy.
  11. Season with salt and a whole lot of cracked pepper.
  12. Remove from heat and serve hot.
  13. Garnish with a pinch of cayenne pepper and fresh sprigs of rosemary.

Additional Tips

  • After adding in the cashew cream, mix until everything combines well and properly to prevent lumps in your soup.
  • You can serve the soup with a side of fresh garlic bread or homemade croutons.

Enjoy the Potato Goodness!

Are you ready to try these amazing vegan potato soup recipes this winter and treat yourself to a bowl of warm, hearty, and comforting potato goodness?

Make sure to share it with your other vegan buddies and non-vegan friends as well so that they know how delicious vegan potato soup can be!

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