Vegan Potato Soup
Servings: 4
Calories: 287kcal
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Ingredients
- 1 tbsp olive oil
- 2 cm ginger, fresh (2 cm = 1 tbsp)
- 4 clove (4 cloves) garlic
- 4 large (4 big) potato (floury)(4 potatoes = approx. 600g/ 1.2lbs)
- 3 carrot
- 1 leek
- ¼ celery root (¼ = roughly 1 cup)
- 1 small handful (1 small bunch) parsley, fresh
- 2 cups (500 ml) vegetable broth
- 1 ¾ cups (400 ml) low fat coconut milk (1 ¾ cups = 1 can = 14oz)
- ½ lemon
- Salt and pepper to taste
- 1 dash nutmeg
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.
- 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
Nutrition
Calories: 287kcal | Carbohydrates: 44g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Sodium: 742mg | Potassium: 947mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8358IU | Vitamin C: 47mg | Calcium: 71mg | Iron: 2mg