Creamy Vegan Potato Soup
Ingredients
The soup base
-
2
pounds
Yukon gold potatoes, cut into one inch pieces
-
3
tablespoons
vegan butter, divided
-
½
cup
finely chopped carrot
-
½
cup
finely chopped celery
-
½
cup
finely chopped yellow onion
-
½
teaspoon
table salt
-
1-3
cloves
garlic, minced
-
3
tablespoons
all-purpose flour
-
3
cups
vegetable broth, reduced sodium
-
15
ounce
can full-fat coconut milk
-
1
teaspoon
soy sauce
-
2
tablespoons
nutritional yeast, optional
-
¼
teaspoon
freshly ground black pepper
Toppings (optional)
-
to taste
sliced green onions
-
to taste
vegan cheese
-
to taste
vegan sour cream
Instructions
- Sauté the mirepoix (carrots, celery, onion, and salt) in 1 tablespoon of vegan butter until softened.
- Add garlic and sauté for an additional minute.
- Add the remaining 2 tablespoons of vegan butter and then sprinkle in the flour to make a roux, cooking for about 2 minutes while whisking frequently.
- Slowly whisk in the vegetable broth to prevent clumping, then stir in the potatoes, coconut milk, and soy sauce.
- Bring the mixture to a boil, then reduce to a rapid simmer and cook until the potatoes are fork tender.
- Once the potatoes are cooked, mash or puree to the desired consistency.
- Stir in nutritional yeast and black pepper, then taste and adjust salt as needed.
- Serve topped with green onions, vegan cheese, and vegan sour cream if desired.
Nutrition Facts (estimated)
Servings
5 servings
Calories
406
Total fat
24g
Total carbohydrates
44g
Total protein
8g
Sodium
924mg
Cholesterol
0mg
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