Description
A cozy, creamy vegan potato soup perfect for chilly nights.
Ingredients
Scale
2 tbsp olive oil or vegan butter
1 medium onion, diced
3 cloves garlic, minced
4 large potatoes, peeled and cubed
2 carrots, chopped
3 celery stalks, chopped
4 cups vegetable broth
1 cup unsweetened plant-based milk
½ cup cashews (soaked, optional)
1 tsp dried thyme
Salt & pepper
Fresh parsley or chives
Instructions
1. Heat olive oil and sauté onion, garlic, carrots, and celery.
2. Add potatoes, thyme, and broth. Simmer 20 min.
3. Blend half with cashews and milk, return to pot.
4. Stir, season, and simmer 5 min. Garnish & serve.
Notes
Use Yukon gold potatoes for a buttery texture.
Add smoked paprika for depth.
Store in freezer for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 6g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg