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–+ servings
Creamy Potato and Veggie Soup

Creamy Potato and Veggie Soup That Comforts Every Bite

This Creamy Potato and Veggie Soup is warming, nourishing, and perfect for customization.
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Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Earth Balance Vegan Butter Adds richness; substitute with any unsalted vegan butter alternative.
  • 1 tablespoon Olive Oil Ideal for sautéing; avocado oil can be used.
  • 1 clove Garlic Crushed; fresh garlic is preferred.
  • 1 cup Celery Chopped; substitute with bell peppers if desired.
  • 1.5 cups Carrots Chopped; parsnips can be an alternative.
  • 2 cups Potatoes Chopped; Yukon Gold or Russet recommended.
  • 3 cups Raw Kale Adds nutrition; spinach can be used for a milder flavor.
For the Creaminess
  • 4 cups Vegetable Broth Use low-sodium for healthier option.
  • 0.5 cups Coconut Cream Provides creaminess; opt for light coconut milk for a lighter version.
For the Flavoring
  • 0.5 teaspoon Italian Seasoning Adjust according to taste.
  • 0.5 teaspoon Onion Powder Fresh onions can be sautéed for extra flavor.
  • 0.5 teaspoon Crushed Red Pepper Omit for a milder experience.
  • 0.25 teaspoon Black Pepper Season to taste.
  • 0.25 teaspoon Salt Use according to taste preference.

Equipment

  • large pot
  • Blender or food processor

Method
 

Cooking Instructions
  1. Melt vegan butter and olive oil in a large pot over medium heat. Add crushed garlic and sauté for about 2 minutes until fragrant.
  2. Introduce chopped celery, carrots, and potatoes into the pot. Stir and cover, cooking for approximately 20 minutes.
  3. Fold in raw kale and let it simmer for an additional 5 minutes.
  4. Remove 1/4 of the soup mixture, blend until smooth, then return to the pot.
  5. Pour in vegetable broth and coconut cream, stirring gently. Bring to a simmer for about 15 minutes.
  6. Season the soup with Italian seasoning, onion powder, crushed red pepper, black pepper, and salt. Adjust seasoning as needed.
  7. Let the soup cool before transferring it to airtight containers for storage.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 450mgPotassium: 800mgFiber: 6gSugar: 3gVitamin A: 5000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Blend wisely to keep some vegetable chunks for heartiness. Use fresh veggies for best flavor. Adjust creaminess by adding more coconut cream before serving. Taste before adding additional salt.

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