Vegan Potato Soup

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A delicious homemade potato soup made with leek and carrots. This recipe for vegan potato soup is perfect if you are looking for a quick dinner on cold days or a healthy starter made with vegetables.

Favorite Comfort Potato Soup

Is there something better than a homemade potato soup when it’s cold outside and you are craving for a warm dish? For these days this recipe for potato soup is the perfect one to save your day. You only need a few ingredients for this simple and healthy soup recipe.

How To Make Potato Soup?

• Mince onion and garlic and cook it in coconut oil.
• Add roughly chopped potatoes, leek, and carrot and roast for a few minutes.
• Add vegetable broth and let it simmer for 20 minutes.
• Blend the cooked vegetables and season with curry powder, lemon juice, salt, and pepper.
• Serve your vegan potato soup while still hot.

Variation & Tips For This Vegan Potato Soup Recipe

• You can substitute the leek and carrot with other vegetables.
• Top the soup with vegetable cream and fresh herbs.
• If you are living in a single-person household, freeze half of the soup and store it up to a few months. This way you always have a hot soup at home if your body is calling for it.

More Potato and Soup Recipes

• Vegan Pumpkin and Ginger Soup
• Baked Sweet Potaotes

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Vegan Potato Soup

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A delicious homemade potato soup made with leek and carrots. This recipe for vegan potato soup is perfect if you are looking for a quick dinner on cold days or a healthy starter made with vegetables.

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Author Aline Cueni

Servings 4

Calories per serving 179kcal

Ingredients

• 2 tbsp coconut oil, or any other oil
• 1 onion, minced
• 1 clove garlic, minced
• 14 oz (400g) potatoes (~3 potatoes), chopped
• 7 oz (200g) leek (~1 stalk), chopped
• 3.5 oz (100g) carrot (~1 carrot), chopped
• 2.5 cup (600ml) vegetable broth
• 1 tsp curry powder
• 1 tbsp lemon juice
• salt & pepper

Instructions

• Peel and mince the onion and garlic. Peel and roughly chop the potatoes and carrot. Discard the dark green leaves of the leek and cut into rings.
• Heat the coconut oil over medium heat. Add the minced onion and garlic and cook for 5 minutes.
• Add the chopped potatoes, leek, and carrots and cook for another 5 minutes.
• Add the vegetable broth and simmer for 20 minutes with the lid closed. Stir occasionally.
• Blend the soup in your mixer until creamy. Season with curry powder, lemon juice, salt, and pepper. You can top your soup with vegan cream and fresh herbs if desired.

Notes

• The serving size is for four people as a starter or two as a main dish.
• Add more liquid to the blender if the soup is to thick for your taste.

Variation:

• Substitute the carrot and leek with other vegetables.

Nutrition

Calories: 179kcal Carbohydrates: 27g Protein: 3g Fat: 7g Saturated Fat: 5g Sodium: 638mg Potassium: 623mg Fiber: 4g Sugar: 5g Vitamin A: 5330IU Vitamin C: 22.6mg Calcium: 74mg Iron: 4.6mg

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