Creamy Vegan Potato Soup
Ingredients
The soup base
-
2
tablespoons
grapeseed oil
-
½
cup
diced onion
-
½
cup
diced carrot
-
¼
cup
diced celery
-
¼
teaspoon
salt
-
2
tablespoons
minced garlic
-
6
cups
cubed gold or russet potatoes
-
1
sprig
fresh rosemary
-
3
sprigs
fresh thyme
-
4
cups
vegetable broth
-
2
cups
water
-
1
can
cannellini beans
-
1
can
canned coconut milk
-
1
cup
julienne-cut sun-dried tomatoes
Optional toppings
-
to taste
chopped fresh chives
-
to taste
fresh dill
Instructions
- Heat oil in a large pot and cook onion, carrot, celery, and salt until the onion is translucent.
- Add garlic and cook for another minute.
- Add potatoes, vegetable broth, and water, and bring to a boil.
- Add rosemary and thyme, then boil uncovered for 15 minutes until potatoes are tender.
- Turn off the heat, remove the herb sprigs, and stir in the coconut milk and beans.
- Blend about half of the soup until smooth, then mix it back into the pot.
- Stir in the sun-dried tomatoes and serve, garnished with chives and dill if desired.
Nutrition Facts (estimated)
Servings
6
Calories
294
Total fat
6g
Total carbohydrates
57g
Total protein
8g
Sodium
773mg
Cholesterol
0mg
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