Vegan Potato Soup – Full on flavour! Ready in 35 mins

Vegan Potato Soup - Full on flavours & extremely satisfying | hurrythefoodup.com

You might know how to pimp up an old fashioned potato soup (add cheese and bacon). But how to create a vegan potato soup with proper 5-star potential?

Again, I asked my brother Heiko (a chef by profession) to help us out with this task. In his opinion it’s all about the right flavours and making them shine.

1. Just the veggie stock, potatoes and ‘soup green’ (usually a pre-packaged bundle of carrots, leek, celery root and parsley) won’t cut it. There needs to be something more, but nothing outrageously expensive or exotic. The answer is pretty simple: ginger, garlic and lemon. Awesome!

  • Ginger adds a nice sweet and sour aroma with a spicy note.
  • Garlic gives us a sweet and pungent kick.
  • Lemon is the fresh and sour antidote to balance everything out.

2. An excellent vegan fat for soups is coconut milk. You’ll note the difference right away, when you taste test the potato soup with and without it. It just brings the flavours to life. A nice bonus is the mouthfeel it creates. Smooth and comforting – hail to the fat!

Et voila – we’ve just created a vegan potato soup that rocks!

Vegan Potato Soup - Full on flavours & extremely satisfying | hurrythefoodup.com
‘Soup Green’ = usually carrots, leek, celery root and parsley. If you’re lucky, you can get a pack like that at your local supermarket. It makes things much quicker 🙂

Vegan Potato Soup - Full on flavours & extremely satisfying | hurrythefoodup.comVegan Potato Soup - Full on flavours & extremely satisfying | hurrythefoodup.comVegan Potato Soup - Full on flavours & extremely satisfying | hurrythefoodup.com

Potatoes – To Peel or Not to Peel

There is a debate as to whether potato skin is healthy or not. On one hand the skin contains many of the nutrients of a potato and is well worth eating from that point of view.

On the other hand the potato skin contains a toxin called solanine, which can cause headaches and muscle cramps. Luckily the solanine levels are so low that your body will digest it without problems, unless the potatoes have turned green. Don’t eat those!

To make sure that your potatoes won’t turn green store them somewhere dark, for example in a pantry or cupboard. Easy.

Personally, I eat potatoes with the skin on all the time and I have never had any issues.

Vegan Potato Soup - Full on flavours & extremely satisfying | hurrythefoodup.com

Vegan Potato Soup - Full on flavours & extremely satisfying | hurrythefoodup.comVegan Potato Soup – Save 10 Minutes of Prepping Time:

  1.  Buy ‘soup green’ (see 2nd photo) instead of all veggies separately. Given your local dealer has it in stock.
  2. Use a food processor to chop the ginger and garlic – this is especially effective, especially if you’re not fast with a knife yet.
  3. Heat the water for the veggie stock with a water kettle – if you use veggie stock powder, you can heat up the water quickly while chopping the veggies. Wohoo!
  4. Skip peeling the potatoes and carrots. Just make sure to give them a good wash.
  5. Just roughly cut the veggies and potatoes. We’ll use the immersion blender to puree the soup later on anyway.
    Enjoy!
Vegan Potato Soup - Full on flavours & extremely satisfying | hurrythefoodup.com
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Vegan Potato Soup

This is not some bland version of a traditional potato soup, but a full blown delicious recreation built from scratch - all vegan of course!

Course Soup
Cuisine Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 488 kcal
Author HurryTheFoodUp

Ingredients

  • 1 tbsp olive oil
  • 2 cm ginger (2 cm = 1 tbsp)
  • 4 cloves garlic
  • 4 fairly big floury potatoes (4 potatoes = approx. 600g/ 1.2lbs)
  • 3 carrots
  • 2 leeks
  • 1/4 celery root, peeled and cut (1/4 = roughly 1 cup)
  • 1 small bunch parsley fresh and chopped
  • 2 cups vegetable broth
  • 1 can coconut milk (1 can = 400ml/14oz)
  • 1/2 lemon
  • 2 dashes salt and pepper for taste
  • 1 dash nutmeg

Optional:

  • 2 bay leaves (take them out before blending the soup!)
  • Sunflower seeds and/or pumpkin seeds
  • Croutons
  • 1 chopped chili (or chili powder) if you like your food with a little more ‘kick’!

Instructions

  1. Chop up the ginger and garlic, fry on low heat in a large pot.
  2. In the meantime wash then cut the potatoes and ‘soup green’ (the other veg) into rough pieces. Chop the parsley finely, and the chili if you’re using one.
  3. Then everything goes off it into the pot. Add bay leaves, if you have. Keep some parsley for garnish!

  4. Top it up with the vegetable broth, bring the mix to a boil and then let it simmer for 20 minutes.
  5. When the potatoes are soft take out the bay leaves. Add the coconut milk and lemon.
  6. Now finish off the soup with salt, pepper, and nutmeg.
  7. Give it a quick blend using a blender

  8. Wohooo, we’re done!
  9. Garnish ideas: the rest of the parsley, roasted pumpkin seeds, roasted sunflower seeds, self made croutons

Recipe Notes

IF YOU LIKED THIS RECIPE: Then you need to check out our Sweet Potato Soup and this Black Bean Soup. Both well received within the community 🙂

 

 

24 comments

  1. What is nobly celery? I’m in Canada and don’t have the vegetable “green” mix. How much in cups do you need for the soup?

    • Thanks for pointing this out, Judith! I wasn’t aware that ‘soup green’ is not common outside of Germany. The recipe now contains all the ingredients separately. And I also added a photo of a common ‘soup green’ to the blog post (2nd pic), in case you’re interested. Nobly celery, haha. The British (Dave) seem to use the word ‘knob celery’ more often than ‘celery root’. But it’s essentially the same 🙂
      I hope I could clarify things and thanks again for the heads up. We want our recipes easy to follow for everybody! 🙂

  2. This looks absolutely delicious Howie! I love adding coconut milk to all my soups, it makes them so creamy. Having a brother as a chef must come in handy!

  3. Creamy, vegan potato soup is such a comfort food and I use coconut milk too but I haven’t made it before using as many ingredients. I bet the taste is just fabulous!

  4. Made this for dinner tonight. I subbed fennel bulb for the celeriac since I didn’t find that at the store. Not too much fennel, just enough. The soup was heavenly! The flavor melding of ingredients is delish.

    I’m wondering if leftovers can go in the freezer? I’ve used coconut milk before, but have never had enough of a dish left to be able to freeze it.

    • Heya Sandy! Really glad you enjoyed it – thanks for the feedback! I’d say it can almost definitely be frozen – I freeze virtually all my soups and never really have any problems. The coconut milk will taste fine I’m sure, and it shouldn’t really affect the consistency as it’s already mixed in with all the other ingredients. Hope that helps 🙂

  5. I love this concept of “soup green”. I wish it was readily available here. I love the color of your soup. When I make potato soup, it is never this bright! And did I say, I love how creamy that looks?!

  6. My favorite soup! But I never added parsley to the soup. Wonder how they tastes in soup! Hmm I will try next time 🙂 Thanks!

  7. I agree, I use either coconut milk or homemade thick cashew cream for all of my potato soups! So delicious! I love your recipe, the flavors sound wonderful and I love that beautiful color!

  8. I made this for dinner… it’s the perfect comfort food! I’d definitely make it again. Thanks a bunch =)

  9. As someone pretty new to cooking the prep took me quite a bit longer – still slow with a knife. Like another commenter, I used fennel instead of celery root and also sauteed some yellow onion.
    I made it with red potatoes instead of floury potatoes (all I had on hand). I ended up having to scoop out the potatoes and bake them in the microwave since a lot of them wouldn’t get soft. (It was a ton of potatoes so I’d bake – scoop top into pot – bake and so on). Still turned out okay – it kept a lot of texture from the potatoes, which wasn’t bad, but it depends on your taste.
    At first, it was a little bland. Likely it’s my fault. My vegetable stock might have been bland and I had to add a little water because I let it simmer too long and all the broth wouldn’t cover the potatoes (I was out of broth. I also might have overcooked (but thankfully not burnt) the garlic. But once I added a few more dashes of salt it was very nice. Not to mention I couldn’t find
    And then I added some tikka masala sauce straight from a jar and it was awesome. If a vegan wanted to try that they might have to make their own (mine had cream).
    Next time I want to try with the nutmeg and lemon, and maybe I’ll add a little cinnamon, maybe corn after pureeing and simmer the masala sauce.
    Thanks for the recipe!

    • Yep, if you do everything by knife and by yourself as a beginner you’ll need more time, absolutely. Inside the post we added a couple of ideas on how to shave off prepping time in case you didn’t notice 🙂
      Either way good on you for diving more into cooking Hopefully you’ll like trying out some more recipes!

  10. Ladygrace Withers

    Great recipe..thank u! I used cilantro instead parsley..loved it!

  11. This was a huge hit for my ENTIRE family, kids too. (Which never happens.) Followed basic recipe to the letter. Will be putting this one in the “keep” pile. Thanks a bunch!!

    • Btw, I’m in the states and we don’t have “soup green”, either. I wish we did … great idea! I was able to fine everything whole and just peeled and rolled go chopped it all up. (Including celery root.)

      • Indeed it is! Funny stuff actually. In Germany you find “soup green” in every single supermarket. Even the discounters; it never occurred to me that this was a German thing.

    • YAAAS!! So good to hear, Missy 😀
      We had to give this recipe a couple of “overhauls” during the testing process, but I knew that the final version has hit-potential 😀
      Thanks for the comment!

  12. The picture shows a bayleaf or two in the pot with the other vegetables. Was it omitted from the recipe by mistake?

    • Muneeba! You’re absolutely right, this needs to go to the “optional” section of the recipe. Thanks for the heads up. My brother (author of the recipe) loves bay leaves and he swears by them. When I tested this recipe a couple of times I tried it with and without. I didn’t find there was a noticable difference.

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