Description
Potatoes are combined with veggies, coconut milk, and a few pantry staples to make this creamy, one-pot vegan soup.
Ingredients
- 2 pounds Yukon gold potatoes, cut into one inch pieces
- 3 tablespoons vegan butter, divided
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped yellow onion
- 1/2 teaspoon table salt
- 1-3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups reduced sodium vegetable broth
- 15 ounce can full fat coconut milk
- 1 teaspoon soy sauce
- 2 tablespoons nutritional yeast (optional)
- 1/4 teaspoon freshly ground black pepper
- Sliced green onions, vegan cheese, and vegan sour cream for topping (optional)
Instructions
1. Heat a large pot or Dutch oven over medium-high heat. Once hot, add one tablespoon butter. Once melted, add the carrots, celery, onion, and salt. Sauté until softened, about 8-10 minutes. Add garlic and sauté one minute more.
2. Add remaining 2 tablespoons vegan butter. Once melted, sprinkle in the flour. Cook for about 2 minutes, whisking frequently, to lightly brown the flour.
3. Slowly whisk in the vegetable broth, whisking continuously to prevent clumping. Stir in the potatoes, coconut milk, and soy sauce.
4. Bring to a boil over high heat. Once boiling, reduce to a rapid simmer (medium-high heat) and cook until potatoes are fork tender, about 15-20 minutes.
5. Once potatoes are cooked through, mash with a potato masher or puree with an immersion blender to desired consistency. Stir in nutritional yeast and black pepper. Taste and adjust salt as needed.
6. Serve hot, topped with sliced green onions, vegan cheese, and vegan sour cream, if desired.
Notes
You can leave the potato skins on for added texture and nutrients, or peel them if preferred.
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop or in the microwave.
Add a splash of vegetable broth when reheating to loosen the consistency if the soup thickens.