Delicious And Simple Potato Soup Vegan Recipes

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DELICIOUS AND SIMPLE POTATO SOUP (VEGAN)



Delicious and Simple Potato Soup (Vegan) image

This creamy VEGAN potato soup is totally delicious. It's perfect to enjoy for lunch or dinner. Add kale, leeks, etc. to your taste. -- Came from the cookbook Everyday Wholesome Eating by Kim Wilson. Enjoy!

Provided by Hannah

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil (olive or grapeseed oil works too)
2 onions (or leeks)
3 -4 stalks celery, sliced
4 potatoes, cubed (with or without skins peeled)
2 garlic cloves (or 1/2 tsp garlic powder)
1 teaspoon onion powder
4 -5 cups water
1 teaspoon thyme
1 1/2 teaspoons basil
1 teaspoon salt
2 tablespoons fresh parsley (or 1 Tbsp dried)
1 teaspoon dill (optional)

Steps:

  • Sauté chopped onions and celery in oil over high heat for 3-5 minutes in a large pot.
  • Add rest of vegetables, water, thyme, and basil. Cook over medium heat until tender (this takes about 30 minutes).
  • Purée in blender or food processor until smooth and pour back into pot.
  • Add the rest of the seasonings and salt, and simmer over low heat for an additional 10 minutes.
  • Variation: Break 1 bunch kale into small pieces, steam, and add to soup in the last 10 minutes.
  • Variation: Purée just one half of soup for a more chunkier version.

VEGAN POTATO SOUP



Vegan Potato Soup image

My mother and I came up with this one night when an abundance of potatoes were around. The almond milk makes it so smooth and creamy. Enjoy! Top with green onions or any other topping for a great warm winter day soup.

Provided by Autumn Pumpkin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
3 cloves garlic, minced
4 russet potatoes, peeled and cut into 1-inch pieces
4 cups water
4 teaspoons salt, divided
2 cups almond milk
1 teaspoon ground black pepper

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
  • Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
  • Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

Nutrition Facts : Calories 147.1 calories, Carbohydrate 25.1 g, Fat 4.2 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 1236.9 mg, Sugar 4.6 g

EASY VEGAN POTATO VEGETABLE SOUP



Easy Vegan Potato Vegetable Soup image

This is a very easy, thick vegetable soup with potatoes, carrot, and sweet potatoes. If you like, you can add some soy cream. If you like your soup thinner, add more vegetable broth.

Provided by vewohl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 8

1 onion, chopped
2 tablespoons olive oil
1 pound potatoes, peeled and cubed
3 carrots, coarsely shredded
1 sweet potato, peeled and cubed
1 ¾ cups vegetable broth
salt and freshly ground pepper to taste
1 pinch ground nutmeg, or more to taste

Steps:

  • Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add potatoes, carrots, sweet potato, and vegetable broth and bring to a boil. Cover, reduce heat, and simmer until potatoes are soft, about 20 minutes.
  • Puree vegetables with an immersion blender until smooth. Season with salt, pepper, and nutmeg.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 38.3 g, Fat 7.3 g, Fiber 6.2 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 298.7 mg, Sugar 8.2 g

CREAMY VEGAN POTATO SOUP



Creamy Vegan Potato Soup image

I can't take credit for this recipe. I've done a few minor modifications, but it's a seriously simple and delicious concoction by Lyndsay at Vegan Yumminess.

Provided by Sunrabbit

Categories     Potato

Time 23m

Yield 104 ounces, 10 serving(s)

Number Of Ingredients 11

1 medium onion, finely chopped
8 -10 fresh garlic cloves
1 tablespoon coconut oil
6 cups cubed russet potatoes (2 large baking potatoes)
7 1/2 cups warm water
1 1/2 cups organic corn kernels (yellow or white, frozen or fresh)
1 1/2 cups warm water
1 cup raw cashews
4 teaspoons sea salt, to taste
3 cubes vegan bouillon (I use Edward and Sons)
1/4 cup nutritional yeast

Steps:

  • In a large pot, saute your onion and garlic in the coconut oil for a few minutes, just until onions are softened.
  • Add potatoes to the pot along with the 7 1/2 cups water. Allow to simmer for 10-12 minutes, or until potatoes are fork tender. Once potatoes are tender, or close enough, add corn kernels and (if using frozen) cook for another few minutes until thawed.
  • Heat 1 1/2 cups water with vegan bouillon cubes for 1-2 minutes in the microwave (or in a small saucepan on the stove top if you prefer).
  • In a high speed blender, process 3-4 cups of the soup (make sure to get plenty of potatoes, corn, and onion), water/bouillon mixture, cashews, and nutritional yeast until smooth (if you have a Blendtec, use the Soup button). Pour blended mixture back into the pot and stir until well incorporated.
  • Serve hot with crusty garlic bread!

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