Name: Vegan Potato Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 medium potatoes; 1 medium onion; 1 leek; 2-3 cloves garlic; 2 cups almond milk; 1 tsp garlic powder; 1 tsp paprika; 1 tsp turmeric; 1 tsp salt; 2-3 tbsp olive oil; 1 handful mushrooms (optional)

Jump to Recipe Print Recipe

3shares
Share
Pin
Email
Sub

The vegan potato soup is a very easy first course to make. It is genuine and very tasty, perfect for mid-seasons or during the winter. Vegan potato soup is an excellent alternative to the traditional potato soup, it is just healthier and lactose-free.

Vegan potato soup with almond milk is one of the tastiest ways to prepare potatoes with a rich creaminess. Even children will not be able to resist the goodness of potato soup. You can also saute some mushrooms to make the final result even more colorful, as well as vary the aromas, perhaps by adding rosemary. In short, I will share with you the perfect potato soup, but you can customize it as you like.

What milk to use for the vegan potato soup?

Once or twice a year, I like to give up eating meat for a month or two. Also, I reduce the consumption of animal products such as cow milk, eggs, and dairy. My short escapes to the vegetarian diet bring a lot of benefits. I feel less bloated, my stool is softer and easier to pass, my skin is glower and my overall condition is better. During these periods of vegetarianism, i adapt the usual recipes to fit my diet and I must admit, it is easy to cook vegetarian meals with no loss of flavor and taste.

Usually, for the potato soup, I would use regular heavy cream or milk, no doubt the result is something beyond creaminess and finesse. However, when I wish to bring my soup to another level, a healthier level, I substitute the cream with almond milk or coconut milk.

These last two are also rich in texture and the taste perfectly complements the texture of the potatoes. Honestly speaking, whether you are a vegetarian or not, this soup is absolutely fantastic made with almond milk. The digestive track will take less time to break down and assimilate the meal. Moreover, it is lactose-free and can be served to anyone, even to toddlers and people suffering from indigestion.

Ingredients for vegan potato soup

One of the reasons I simply adore this vegan potato soup is because of its simple ingredients. Products like potatoes, onion, garlic, and almond milk turn out to something exquisite. You can both prepare the recipe on the stove in a pan, or use the instant pot if you have the magic machine in your kitchen.

Also, for the recipe, I add olive oil to sauté the onion and garlic. I never skip the seasoning such as garlic powder, paprika, and turmeric powder. The spices represent the soul of any dish, it is what distinguishes one from another. So never skip that.

To give this creamy soup some earthy notes, I strongly recommend sautéing some mushrooms and garnishing the bowl with them. The combination of mushrooms, potatoes, and turmeric will conquer your heart once and for all, I promise. Here is what you need to create this comforting and nourishing vegan potato soup:

Potatoes 8 medium
garlic cloves 2-3
onion 1 piece
1 leek
Almond milk 2 cups
1 tsp garlic powder
1 tsp smoked paprika
1 tsp turmeric powder
1 tsp salt
2-3 tbsp olive oil
1 handful mushrooms for garnishing (optional)

How to make the vegan potato soup

Start making the soup by preparing the vegetables. Peel the potatoes, you may use a peeler to ease the procedure. Fill a bowl with cold water and put in the potatoes as soon as peeled. This is how you prevent the potatoes from browning, also, this is how the starch comes out of the potatoes. Then dice the potatoes, the smaller the pieces, the faster they will get cooked. Just make sure to cut them all evenly. Rinse the potatoes and fill them in the bowl with water once again. Set aside and get your attention to the other ingredients.

Peel the garlic cloves and the onion. Rinse and set aside. Do not keep the peeled onion in the water, it will retain water between layers, you donțt need extra water in your soup.

Finely chop the onion and the garlic and saute them in 2-3 tablespoons of olive oil. You may add one chopped carrot to the mix. It is up to you.

The onion and the garlic should be cooked for about 3-4 minutes, or until translucent. Now drain the potato dices and add them to the pan. Season the potatoes with granulated garlic, salt, paprika, and turmeric, mix well and cover with a lid. Let the potatoes braise for 5-7 minutes on medium-low heat.

Now pour in the 2 cups of almond milk, mix and let simmer on low heat for about 10 minutes. This is when the potatoes will soak in the milk and will slightly crumble. I like to keep the boiling pan closed with a lid.

Finally, taste the soup for salt and other seasoning and turn off the stove.

How to serve the creamy vegan potato soup?

You can serve the potato soup as it is, with the beautiful potato dice soaked in almond milk. Or you may blend it out like I did and enjoy a smooth creamy soup. The creamy and fine texture is what I expect from potato soups, so anytime I make one, I grab my blender and smoothen the texture.

Also, saute some mushrooms and garnish the bowl with some beautifully browned mushrooms. Sprinkle some chopped chives or parsley and enjoy your healthy vegan potato soup like a winner. You might want to try out other delicious soups such as the Seafood Soup Recipe For Special Dining, Delicious Vegan Pumpkin Soup, or the Healthy and Creamy Asparagus Soup.