Description
This Creamy Potato and Veggie Soup is a warm, comforting vegan dish made with hearty vegetables, coconut cream, and savory seasonings. It’s easy to prepare, rich in flavor, and perfect for a cozy meal.
Ingredients
- 3 tbsp Earth Balance vegan butter (unsalted)
- 3 tbsp olive oil
- 1 clove garlic, crushed
- 1 cup celery, chopped
- 1½ cups carrots, chopped
- 2 cups potatoes, chopped
- 3 cups raw kale
- 4 cups vegetable broth
- ½ cup coconut cream
- ½ tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp crushed red pepper
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
1. Add vegan butter, olive oil, and crushed garlic to a large pot over medium heat.
2. Once the butter is completely melted, add celery, carrots, and potatoes. Cover and simmer until the potatoes are soft, about 20 minutes.
3. Add raw kale to the pot, cover, and simmer until kale is fully softened, about 5 minutes.
4. Remove 1/4 of the mixture and blend in a blender or food processor until smooth, then return it to the pot.
5. Add vegetable broth and coconut cream. Cover and simmer for another 15 minutes.
6. Stir in Italian seasoning, onion powder, crushed red pepper, black pepper, and salt.
7. Serve warm and enjoy. Store leftovers in the refrigerator for 3–4 days, or freeze for up to 3 months.
Notes
For added richness, you can use full-fat coconut milk instead of coconut cream.
Blend more of the soup for a smoother texture, or leave it chunky for a heartier bite.
This soup pairs well with crusty bread or a simple green salad.
Nutrition
- Serving Size: 1 serving
- Cholesterol: 0mg