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

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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.com
Vegan Potato Soup - Full on flavours & extremely satisfying | hurrythefoodup.com
Vegan 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 – 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
4.89 from 45 votes
This is not some bland version of a traditional potato soup, but a full blown delicious recreation built from scratch – all vegan of course!
Cuisine:Vegan
Diet: dairy-free, egg-free, vegan
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Servings:4
Calories:287kcal

Ingredients

Optional:

  • 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’!)

Instructions

  • 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.
    Vegan Potato Soup - Full on flavours & extremely satisfying | hurrythefoodup.com
  • Chop the parsley finely, and the chili if you’re using one.
    Vegan Potato Soup - Full on flavours & extremely satisfying | hurrythefoodup.com
  • 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.
    Vegan Potato Soup - Full on flavours & extremely satisfying | hurrythefoodup.com
  • 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

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 🙂
*Please note we have used low fat coconut cream in our soup to keep it at about 300 kcals per serving. You can of course use regular coconut cream and it will be about 400 kcals per serving. The data also does not include any of the optional ingredients.

Nutrition

Nutrition Facts
Vegan Potato Soup
Amount per Serving
Calories
287
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
7
g
44
%
Sodium
 
742
mg
32
%
Potassium
 
947
mg
27
%
Carbohydrates
 
44
g
15
%
Fiber
 
6
g
25
%
Sugar
 
6
g
7
%
Protein
 
5
g
10
%
Vitamin A
 
8358
IU
167
%
Vitamin C
 
47
mg
57
%
Calcium
 
71
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

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Recipe Rating




46 comments
  1. Do you think this will be as tasty served cold? On a hot summer day, cool soup is usually best but sometimes flavors don’t come through as well. Thanks!

    1. Hmm, good question! Normally cold soup isn’t my thing, but I could kind of imagine it on a hot summer’s day. Why not give it a try and then reheat it if it feels like it should only be eaten hot? 🙂

  2. 5 stars
    Tried this in my own version though the idea was picked from here! Tasted yimmilicious

    1. Awesome!! Very cool to hear, Vash. Putting your own signature on it is half the fun, in my opinion 🙂

  3. 5 stars
    Oh my! This vegan potato soup was delicious and so easy to make! Will have to try this for my family. Thanks so much!

    1. Awesome!! Glad you enjoyed it, Julia! 🙂

  4. 5 stars
    Howie: First snowy Saturday in the Chicago suburb of Glen Ellyn and I decided to make your recipe. All I can say is: Schmecht ganz gut!!!! I’m bookmarking this recipe. Thanks so much!

    1. Judy! Danke für deinen lieben Kommentar 😀
      Wow, it started snowing in Chicago? Oh dear! But this soup is deffo the right answer, glad you liked it!

  5. 5 stars
    wonderful! a suggestion: when it says “then everything goes off into the pot” that’s what I did – until I saw that the coconut milk holds til later, etc., etc. maybe just readjust the order of those instructions. thank you for the recipe! taking the time to share it – thanks very much.

    1. Hi Anne! You’re right, that is slightly confusing. I’ll change it right now, thanks for the heads up! I’m glad you enjoyed the soup anyway! 🙂

  6. Tried and tested. This is going to be one of my favourite d soups from now on. I didn’t have celery (which oils have added additional flavour) but I put 1,5 leeks and also used 1 whole lemon. I found that adding chilli flakes and parsley as garnish really draws out the flavour. Thank you!!!

    1. Nice additions Andra!! I love the leek idea actually, I bet that was great. You’re more than welcome, of course. See you around!

  7. Went specifically and Google for potato soup vegetarian and found yours. Looks yummy. Being in Hawaii we use lots of coconut milk, shavings etc. When you find in the forest a young sprouted coconut, it has a “foam” inside which is not hard, super sweet and delicious. Reserved only for kings and queens In the ancient times.
    Good website and sharing very important information,

    1. Really happy you found us as well, Shiloh! Ahh really?! That’s very cool about the kings and queens. Live and learn 😀