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Vegan Potato Soup

This vegan potato soup combines tender starchy potatoes cooked until silky and blended with coconut milk for a creamy texture. The process involves sautéing onions, simmering potatoes in vegetable broth, and pureeing the mixture into a smooth, comforting bowl. Topped with herbs or a drizzle of oil, it offers a warm, hearty finish perfect for chilly days.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: vegan
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4-5 large starchy potatoes (Russets preferred) peeled and chopped into 2.5cm cubes
  • 1 tbsp olive oil for sautéing
  • 1 diced onion yellow or white, finely chopped
  • 4 cups vegetable broth preferably low sodium
  • 1/2 cup coconut milk full-fat for creaminess
  • to taste salt and pepper for seasoning
  • 1/2 tsp smoked paprika adds warmth and depth

Equipment

  • Large pot
  • Immersion blender or regular blender
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat the olive oil in your large pot over medium heat until it shimmers and begins to smell fragrant. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. You should see the onions turn a light golden color and smell sweet.
  2. Add the chopped potatoes to the pot and stir to coat them with the onion and oil mixture. Cook for another 2-3 minutes, allowing the potatoes to start absorbing flavors and releasing a faint starchy aroma.
  3. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot with a lid and cook for about 20-25 minutes, or until the potatoes are fork-tender and easily break apart when pierced. You’ll notice the broth bubbling softly and the potatoes softening.
  4. Once cooked, remove the pot from heat. Use an immersion blender directly in the pot to blend the soup until smooth and velvety, or carefully transfer the mixture in batches to a blender. Blend until your desired consistency is achieved—either completely smooth or with some chunks for texture.
  5. Stir in the coconut milk, then add smoked paprika, salt, and pepper to taste. Mix well, letting the flavors meld for a few minutes over low heat. The soup should become creamy and fragrant, with a warm, golden hue.
  6. Taste the soup and adjust seasoning if needed—add more salt, pepper, or paprika for extra warmth. Let it sit for 5 minutes to allow flavors to fully develop.
  7. Spoon the hot soup into bowls, garnish with chopped herbs or a drizzle of olive oil if desired, and serve immediately. The soup should be silky, warm, and inviting, perfect for cozy days.

Notes

For extra creaminess, blend in a handful of cooked cashews or use cashew cream instead of coconut milk. To add protein, stir in cooked lentils or chickpeas before blending. Remember to taste and adjust seasonings at the end for the best flavor.