Vegan Potato Soup

  • 1 tablespoon peanut oil
  • 1 large onion or leek, chopped coarse
  • 1 large stalk celery or small celery root, chopped coarse
  • 4 sweet peppers or 1/2 bell pepper, chopped coarse (can omit if you’re not a pepper fan)
  • 1 cup water
  • 2 tsp vegetable bouillon or 1 block not chick’n bouillon
  • 1 8.5oz carton coconut milk (optional, makes it extra rich)
  • 4 medium potatoes, diced
  • 2 carrots, diced
  • 2 bay leaves
  • oregano, to taste
  • paprika, to taste (can omit entirely if you don’t like a lot of spice)
  • Salt and pepper, to taste
  1. Saute onion, celery, and sweet peppers in peanut oil on medium heat until soft and starting to brown. Remove from pot and blend mixture in a food processor with water, bouillon, and coconut milk. Add more water if the mixture is too thick to blend. Set aside.
  2. Add potatoes and carrots to pot and cook until potatoes begin to brown on the outside or soften (this will depend on how high of a heat you cook it on).
  3. Add blended veggies and seasonings to the pot and cook until potatoes are as tender as you prefer.
  4. Add water to reach desired consistency and salt and pepper to taste. If you like your potatoes very soft, like I do, you may need to add additional water.

Notes: This recipe is really adaptable to whatever veggies you want to add. The basic trifecta of it is the onion, celery, potato, but you can definitely play with anything else you’d like to add to that. 

If you’re not a fan of coconut milk or are watching calories, replace the coconut milk and water with a milk of your choice. I would recommend cashew or almond. You may want to add a little more oil to the blend to get a bit richer broth at the end, but if you’re counting calories you can definitely just opt for a leaner milk alone.


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