Who doesn’t want to have hot vegan potato soup on cold winter days?
This vegan soup with potatoes, leek, and carrot is a perfect dinner for a cold winter day when you do not want to spend hours in the kitchen to prepare your dinner. You just have to cut the vegetables and cook them in a pot for 40 minutes. Blend it well and season it with curry powder, lemon juice, salt, and pepper. And ready is your hot vegan potato soup. It’s also light in calories and carbohydrates. There is no added cream or anything, just vegetables, vegetable stock and some coconut oil which prevents your veggies from sticking at the bottom of your pot when you roast them for the first few minutes.
Vegan Potato Soup – Only potatoes and some other vegetables – Serves 2 – Total Time 40 mins
Vegan Potato Soup
- 1 onion
- 1 clove garlic
- 3 potatoes
- 1 stalk leek
- 1 carrot
- 600 ml vegetable stock
- coconut oil
- 1 tsp curry powder
- 2 tbsp lemon juice
- salt & pepper
Peel the onion, garlic, potatoes and carrot. Slice the garlic, onion, and leek into small strips and the potatoes and carrots into cubes.
Preheat a big pot with one tablespoon of coconut oil and cook the sliced onion and garlic for 2 minutes.
Add the other vegetables and cook for 5 minutes, stirring constantly.
Add the vegetable stock, close the lid and let it simmer for 30 minutes.
Blend your soup in a blender and pour it back into the hot pot.
Season it with salt, pepper, lemon juice and curry powder.
Aline’s Suggestion: Top your vegan potato soup with curry powder and Aceto balsamico cream.