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Vegan Potato Soup
Vegan Potato Soup
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Velvety vegan potato soup with carrots, celery, garlic, and almond milk - a cozy, nutritious choice for chilly nights.
Ingredients:
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 4 russet potatoes, peeled and cut into 1-inch pieces
  • 4 cups water
  • 4 teaspoons salt, divided
  • 2 cups almond milk
  • 1 teaspoon ground black pepper
Instructions:
  • In a large pot over medium heat, warm up the olive oil. Saute the onion, carrot, celery, and garlic until softened, approximately 10 minutes. Stir in the potatoes, water, and 2 teaspoons of salt. Bring to a boil, then let it simmer until the potatoes are very tender, for about 10-15 minutes.
  • Puree the soup with an immersion blender off the heat, then gently stir in almond milk.
  • Return the soup to the heat and simmer gently for 5 minutes until heated through. Add the remaining 2 teaspoons of salt and pepper to season.

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