I am unable to wait to share my favourite vegan potato soup recipe. It is creamy, loaded with sturdy taste and oh so comforting. No dairy, no drawback.
This Autumn I am sharing my household’s favourite vegan potato soup recipe. It is tremendous creamy and truly filling. Potato soup is the last word consolation meals in cooler climate and this gluten-free potato soup is not any exception. Initially featured in my Autumn Cleanse Information, this recipe is liked by the Easy Inexperienced Smoothies neighborhood and can shortly develop into a staple in your menu as nicely.
Vegan Potato Soup Components
Listed below are the celebrity substances that make this potato soup a lower above the remainder:
- Coconut oil: That is my go-to wholesome fats for cooking.
- Leeks: A beautiful vegetable with a mild-onion taste.
- Golden potatoes: Golden potatoes are the creamiest of the bunch.
- Garlic: Use actual, complete garlic for the perfect taste and dietary advantages.
- Vegetable Inventory: Have you learnt how straightforward it’s to make your personal inventory?
- Cauliflower: A not-so-sneaky means so as to add creaminess and extra veggies to my soup.
- Dietary Yeast: A tacky taste with out the dairy!
- Kale: Utilized in crunchy kale croutons to completely end off this dinner.
That is it! I do know soups are recognized to have prolonged ingredient lists, however not this one! I preserve it brief, candy and scrumptious.
Professional Tip: Relying on the kind of vegetable inventory you employ, your last soup could also be extra yellow (I am speaking cheddar cheese!) or potato-white. Both is okay. It simply depends upon what’s in that inventory.
Gluten-Free Potato Soup Ingredient Swaps
Soup is an excellent meal concept since you may swap in/out substances for what you have got readily available. If leeks are onerous to seek out, use a yellow onion as an alternative. Whereas golden potatoes are normally on-hand at my home, use no matter potatoes you need. Cauliflower may be swapped with broccoli (simply do not be alarmed by the colour change).
Whereas I really like the creaminess this vegan potato soup brings, typically I like to change it up and go away a number of potato chunks within the last product. Or add some chopped carrots for one thing to chew on.
Make Scrumptious Potato Soup
For a profitable potato soup, you will want a big pot in addition to a heat-safe blender (or immersion blender). I really like utilizing a ceramic Dutch Oven to sauté the veggies earlier than simmering them right into a soup.
- Begin by heating the coconut oil or cooking oil of your selection within the massive soup pot. Add the chopped leek and a pinch of salt to sauté.
- After the leek softens, add the minced garlic and sauté, stirring consistently. Garlic burns simply, so be sure to proceed to stir the garlic whereas it browns to keep away from burning.
- Because the cauliflower and potatoes will take about the identical time to cook dinner, add them each in subsequent together with the vegetable inventory. As soon as the pot is simmering, flip the warmth down to maintain it on a low simmer till the whole lot is fork-tender. Including a lid at this stage helps the greens soften quicker in addition to preserve the flavors locked in.
- Take away the soup pot from the range and on to the enjoyable half! Verify that your blender container can deal with scorching objects (my previous Vitamix could not however my new one can), or resolve if you wish to use an immersion blender. The soup can be scorching, so watch out. You could want so as to add a bit extra vegetable inventory at this step to assist the soup mix properly and nonetheless preserve a soup-like consistency.
If I would like some potato or cauliflower chunks in my soup, I will save a number of and add them into the pot after I mix. Then I return the pot to the warmth and cook dinner for about ten minutes to melt the veggies. Now on to the perfect half… the kale croutons!
Gluten-Free Crunchy Croutons
You’ll be able to take pleasure in your superbly aromatic potato soup at this level, however I strongly recommend giving these easy kale croutons a attempt. They’re that good.
- Whereas your soup is simmering, tear the kale into massive items after eradicating the stems.
- Combine with melted coconut oil, Dijon mustard and sea salt till all of the leaves are nicely coated. This will get a bit messy however is value it.
- Bake at 300°F for 20-25 minutes, or till the kale is crispy. My croutons usually agency up a bit extra after eradicating from the oven if I preserve them on the baking tray for a couple of minutes. This fashion I do not over-cook them.
Topping this gluten-free potato soup with kale croutons retains out the usually inflammatory gluten but additionally supplies fairly a stunning burst of taste.
Vegan Potato Soup FAQs
My vegan potato soup makes use of cauliflower to make it cream up throughout mixing while not having any dairy.
No want! They’ll cook dinner down properly within the simmering inventory combination, so pre-soaking is an pointless step.
I take advantage of golden potatoes since they’re the creamiest selection in my view, in addition to cauliflower that lotions up properly when blended. Cauliflower provides one other vegetable to your soup with out including any overpowering flavors.
Vegan Potato Soup
You will by no means guess there isn’t any dairy on this amazingly comforting vegan potato soup. It is precisely what your subsequent cool night requires and may be paired with a easy kale crouton recipe that takes the flavour to the following stage.
For Vegan Potato Soup:
- 2 tbsps coconut oil
- 2 leeks (white half thinly sliced)
- 4 gold potatoes (chopped)
- 4 garlic cloves (minced)
- 4 cups vegetable inventory
- 1 ½ cups cauliflower (chopped)
- sprint sea salt
- sprint floor black pepper
- sprint dietary yeast
For Kale Croutons:
- 2 cups kale (robust stems eliminated)
- 1 tablespoon coconut oil
- 1 teaspoon Dijon mustard
- ¼ teaspoon sea salt
Warmth coconut oil in a big pot, Add the leek and a pinch of salt.
As soon as the leeks begin to soften, add the garlic and sauté for 1 minute.
Add the vegetable inventory, potatoes and cauliflower and deliver to a simmer.
Prepare dinner till cauliflower and potatoes are tender. Whereas the soup is cooking, put together the Kale Croutons.
Take away soup from warmth and puree utilizing an immersion blender or customary blender (Use warning when blending-soup can be scorching!). If soup is slightly too thick, add slightly extra vegetable inventory.
Ladle into bowls and prime with Kale Croutons. Season with salt, pepper and dietary yeast.
For Kale Croutons:
Tear kale into massive items.
Combine with remaining substances.
Bake at 300°F for 20-25 minutes or till kale is crispy.
- To maintain sodium ranges decrease, use low-sodium vegetable inventory (or make your personal!).
- Swap leek with 1 yellow onion.
- To create a chunkier soup, cube 1 further potato and a pair of carrots. Add to the massive pot after mixing and simmer the soup for 10 extra minutes, or till greens are tender to your liking.
Energy: 284kcal (14%) Carbohydrates: 44g (15%) Protein: 6g (12%) Fats: 11g (17%) Saturated Fats: 9g (56%) Polyunsaturated Fats: 1g Monounsaturated Fats: 1g Sodium: 1148mg (50%) Potassium: 1038mg (30%) Fiber: 7g (29%) Sugar: 6g (7%) Vitamin A: 4594IU (92%) Vitamin C: 89mg (108%) Calcium: 146mg (15%) Iron: 3mg (17%)
Extra Autumn Soup Recipes
I really like contemporary Autumn produce, and what higher means to make use of them than in heat soups? Listed below are a number of of my go-to recipes this season:
Which one has you trying to find the Dutch oven? If you’re a soup lover or in search of extra methods so as to add veggies to your meals, then I encourage you to take a look at my 10-Day Problem information. It is acquired 4 seasonal challenges. One is devoted to soups! It is a good way to extend your consumption of produce. I like it and I hope you do too.