Vegan Potato Soup Recipe

Vegan Potato Soup Recipe

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. 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.

Vegan Gluten Free Potato Soup with baguette CU

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!

 

Gluten Free Vegan Potato Soup with homemade gluten-free baguette! Hearty, filling & healthy! gfJules.com
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Vegan Potato Soup Recipe

Gluten Free Vegan Potato Soup and baguette

5 from 1 reviews

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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

Vegan Gluten Free Potato Soup process

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.

Vegan Gluten Free Potato Soup in Cuisinart 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.

gluten free Vegan Potato Soup - gfJules

 

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14 thoughts on “Vegan Potato Soup Recipe

  1. Pingback: New Year, New Gluten Free - gfJules

  2. Hi Jules,

    Thank you. I use Savory Choice also, I love them. I just wasn’t sure if it needed to be a stock, or if broth was ok to use. Thank you. I can’t wait to make this :)

  3. This looks wonderful, can’t wait to make this. Just a quick question, can anyone recommend a good gf vegetable stock? Or can vegetable broth be used in its place? Thanks.

    • Hi Karol, I use Savory Choice concentrated vegetable broth when I don’t have time to make my own. They’re super convenient to keep on hand because they don’t take any space – just add 1 cup boiling water per packet. Pacific Foods’ organic vegetable broth is also gluten-free and very tasty.

  4. Hi Jules,

    Happy New Year from NC.

    Just wanted to tell you that the soup pot is simmering on the stove!!! Love that you don’t have to cut up all the veggies. Looking forward to testing this for dinner tonight.

    Love and best wishes,

    Debbie

    • Ah, thanks so much, Debbie! Happy New Year to you, as well! Enjoy the soup – you don’t have to tell anyone else how easy it was to prepare! ;)

    • Hi Maryanne – I haven’t tried it in the slow cooker yet, but as I was making it, I thought that it would be a great recipe for that method, instead. Let me know if you make it in your slow cooker!

      • The slow cooker worked great. I coarsely cut all veggies, covered with veggie stock, and cooked for eight hours. Used a stick blender and the soup turned out wonderful. Thank for the recipe!