Vegan Potato Soup Recipe

Name: Vegan Potato Soup Recipe
Cuisine: Side Dish
Ingredients: Vegetable stock or water; 8-10 medium-large potatoes (Russet or other white potatoes); ½ large head of cauliflower (optional); 3-4 carrots; 4 thick stalks of celery; 1 onion; 1 Tbs. olive oil; 3-4 sprigs fresh rosemary + extra for garnish or curly parsley for garnish; Salt and pepper, to taste; Cayenne pepper, cumin or red pepper flakes, to taste, if you prefer spicier soup (optional); additional roasted new potatoes and/or sliced mushrooms as topping (optional)

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It’s that time of year when winter’s chill can only be thawed from the inside with something warm and yummy. Like potato soup. Try this vegan potato soup and I promise you won’t regret it – think of it as a healthy spin on traditional potato soup without the guilt.

A hearty potato soup has always been one of my cold weather favorites, but this time I decided to make the soup a little differently — au naturale, if you will.

Traditional potato soup is milk-based, and while I could simply add a non-dairy milk in its place, I thought I would let potatoes and cauliflower do the thickening on their own this time.

This soup is pure fresh vegetable goodness, spiced up like you like it or left unassuming enough for your kids to eat it without complaint.

Served with a recipe of delicious gluten-free cornbread or homemade gluten free baguette and this warm and filling vegan potato soup will be your perfect warm-you-up winter supper, too.

If you’re looking for other kinds of soups to try, just search my site for “soup” and you’ll find all kinds of great recipes for everything from Curried Carrot Soup to Strawberry Soup … served in anything from homemade squash soup bowls to gluten free bread boules!

Vegan Potato Soup Recipe

Ingredients

Vegetable stock or water
8-10 medium-large potatoes (Russet or other white potatoes)
½ large head of cauliflower (optional)
3-4 carrots
4 thick stalks of celery
1 onion
1 Tbs. olive oil
3-4 sprigs fresh rosemary + extra for garnish or curly parsley for garnish
Salt and pepper, to taste
Cayenne pepper, cumin or red pepper flakes, to taste, if you prefer spicier soup (optional)
additional roasted new potatoes and/or sliced mushrooms as topping (optional)

Instructions

Wash potatoes, celery and cauliflower, and peel carrots. Place all into a large stock pot. Fill pot with enough vegetable stock or water to almost cover the vegetables and potatoes. There is no need to cut the vegetables or peel the potatoes, but you may cut them if necessary to fit comfortably into your pot.

Cover pot and bring to a boil, then reduce to a simmer and continue to cook for approximately 25 minutes, or until the potatoes are fork tender. Spoon out several potatoes and dice into larger cubes, but return skins to the pot. Set diced potatoes aside -sauté or roast in a pan, if desired, to crisp the potatoes for added texture. If using mushrooms for garnish, pan sauté until browned and set aside.

Meanwhile, dice onion and sauté in olive oil until translucent and somewhat caramelized. Stir in small pieces of fresh rosemary with the onions. Transfer to the stock pot with the cooked vegetables and potatoes.

Using an immersion (stick) blender or transferring in batches to a food processor, purée the remaining vegetables and potatoes.

Return soup and potato chunks to the pot. Add salt and pepper and other spices, if desired, to taste. Garnish with any roasted potatoes and mushrooms, if using. Add a sprig of rosemary or parsley for garnish.

Serve warm with gluten-free cornbread or gluten free baguette.