Description
A creamy and comforting vegan potato soup made with simple ingredients, gently simmered and blended for a smooth, satisfying bowl that works any day of the week.
Ingredients
- Russet potatoes, 2 pounds, peeled and diced
- Yellow onion, 1 medium, finely chopped
- Garlic cloves, 3 cloves, minced
- Vegetable broth, 4 cups
- Unsweetened almond milk, 1 cup
- Olive oil, 2 tablespoons
- Salt, 1 teaspoon
- Black pepper, 1/2 teaspoon
- Fresh parsley, 2 tablespoons, finely chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, then sauté until soft and fragrant.
- Stir in diced potatoes, salt, and black pepper until coated.
- Pour in vegetable broth and bring to a gentle boil.
- Reduce heat and simmer for 20 minutes, until potatoes are tender.
- Blend part or all of the soup until desired texture is reached.
- Stir in almond milk and fresh parsley.
- Taste, adjust seasoning if needed, and serve hot.
Notes
- Blend only half the soup if you prefer a chunky texture.
- Warm the almond milk before adding for best consistency.
- Add extra broth when reheating if the soup thickens.