Vegan Potato Soup


  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 4russet potatoes, peeled and cut into 1-inch pieces
  • 4 cups water
  • 4 teaspoons salt, divided
  • 2 cups almond milk
  • 1 teaspoon ground black pepper
  • Directions

  • Step 1

    Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.


  • Step 2

    Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.

  • Step 3

    Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

  • Cook's Notes:

    You can use vegetable broth instead of water if you choose.

    Mash soup with a potato masher if preferred.

    This soup adapts well to any flavors you might like to add – curry, cumin, basil, cardamom, whatever you like.

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