Vegan Potato Soup Recipe
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.
Servings: 4 people
Calories: 99kcal
Equipment
- hand blender
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
Instructions
- Peel and dice the potatoes, set aside in a bowl with cold water
- Peel and finely chop the garlic, leek, and the onion
- Heat up a pot and add 2-3 tbsp of olive oil
- Saute the garlic, leek, and, onion until translucent, about 5 minutes on medium-low heat
- Drain the potato dices and add them to the pot
- Season with garlic powder, turmeric powder, salt, and paprika. Mix well and saute for about 10 minutes on low heat. Stir occasionally
- Pour in 2 cups of almond milk, mix and let simmer for 10 minutes
- Check for salt, turn off stove and blend the soup using a hand blender
- Brown some sliced mushrooms
- Pour potato soup in a bowl, garnish with mushrooms and serve with some croutons or fresh bread
Nutrition
Calories: 99kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 746mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 283IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 1mg