Vegan Potato Soup
Vegan Potato Soup is super creamy and perfect for winter! This simple soup is packed with carrots, celery, onions, and yellow potatoes for a heartwarming, comforting dinner in an hour.
Servings 6 people
Calories 205kcal
Equipment
- Chef's knife
- Soup pot
- Whisk
- Can opener
Ingredients
- 2 tablespoons dairy-free butter
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 2 teaspoons garlic salt
- 4 tablespoons flour all-purpose or gluten-free all-purpose
- 1 can full fat coconut milk
- 3 cups vegetable broth
- 3 cups potatoes
US Customary - Metric
Instructions
- In a soup pot over medium heat, melt the butter and sauté the vegetables. Once softened, season with garlic salt.
- In a small bowl, mix together the broth and flour. Whisk until smooth. Add the mixture to the vegetables. Stir to combine.
- Bring pot to a boil and add potatoes. Once liquid boils again, simmer for 20 minutes or until potatoes are fork tender.
- Add canned coconut milk to soup pot, and stir to combine. Simmer for 5 minutes.
- Ladle into bowls and garnish with fresh parsley. Enjoy!
Nutrition
Calories: 205kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 13g | Sodium: 1313mg | Potassium: 291mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3890IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg