Vegan Potato Soup – Full on flavour! Ready in 35 mins
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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!
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 – Save 10 Minutes of Prepping Time:
- Buy ‘soup green’ (see 2nd photo) instead of all veggies separately. Given your local dealer has it in stock.
- Use a food processor to chop the ginger and garlic – this is especially effective, especially if you’re not fast with a knife yet.
- 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!
- Skip peeling the potatoes and carrots. Just make sure to give them a good wash.
- Just roughly cut the veggies and potatoes. We’ll use the immersion blender to puree the soup later on anyway.
- 1 tbsp olive oil
- 2 cm ginger, fresh (2 cm = 1 tbsp)
- 4 clove garlic
- 4 large potato (floury)(4 potatoes = approx. 600g/ 1.2lbs)
- 3 carrot
- 1 leek
- ¼ celery root (¼ = roughly 1 cup)
- 1 small handful parsley, fresh
- 2 cups vegetable broth
- 1 ¾ cups low fat coconut milk (1 ¾ cups = 1 can = 14oz)
- ½ lemon
- Salt and pepper to taste
- 1 dash nutmeg
- 2 bay leaves (take them out before blending the soup!)
- 2 tbsp sunflower seeds (and/or pumpkin seeds)
- 2 tbsp Croutons
- 1 chili (chopped) (or chili powder, if you like your food with a little more ‘kick’!)
- Chop up the ginger and garlic, fry on low heat in in olive oil a large pot.
- 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.
- Then add the potatoes, other veg and parsley to the pot. Add bay leaves as well, if you have. Keep some parsley for garnish!
- Top it up with the vegetable broth, bring the mix to a boil and then let it simmer for 20 minutes.
- When the potatoes are soft take out the bay leaves. Add the coconut milk and lemon.
- Now finish off the soup with salt, pepper, and nutmeg.
- Give it a quick blend using a blender
- Wohooo, we’re done!
- Garnish ideas: the rest of the parsley, roasted pumpkin seeds, roasted sunflower seeds, self made croutons