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A bowl of creamy vegan potato soup with a piece of bread being dunked into it.

Creamy Vegan Potato Soup

Creamy, hearty and super comforting. Just how a potato soup should be during winter. 

Course Main Course
Cuisine Not Specific
Keyword Potato soup recipe, Vegan potato soup, Vegan soup
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people
Calories 442 kcal
Author Nicolas

Ingredients

Instructions

  1. Stick the cloves into the onion. Then use a piece of string to firmly tie the onion, bay leaves, thyme and rosemary together. This is called a bouquet garni. 

  2. Put the stock in a large pot and add your tarragon, garlic clove and bouquet garni. Bring to a boil then lower the heat to a simmer. Lightly simmer the stock with the herbs and aromatics for 10-15 minutes.

  3. Use a pair of tongs to remove the bouquet garni, then add your potatoes. Once again bring the stock back to a boil, then back down to a simmer. Cook the potatoes for a further 10-15 minutes until cooked through. You should be able to push a small knife through a piece of potato with no resistance. 

  4. Once the potatoes are cooked, use a hand blender to blend the potatoes until smooth.
  5. Once the soup is blended, add your ground cumin, paprika and ground coriander and stir through.

  6. Add your coconut cream, then lightly simmer the soup for 10 more minutes.

  7. Season to taste with salt and pepper (be careful with the salt) and serve with the bread. Enjoy!

Recipe Video

Recipe Notes

Nutrition Facts
Creamy Vegan Potato Soup
Amount Per Serving
Calories 442 Calories from Fat 148
% Daily Value*
Fat 16.4g25%
Saturated Fat 14.2g89%
Sodium 1810mg79%
Potassium 947mg27%
Carbohydrates 75.9g25%
Fiber 6.5g27%
Sugar 9.9g11%
Protein 9.8g20%
Calcium 80mg8%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.