Description
Creamy Potato Veggie Soup is a dairy-free comforting vegetable soup made with hearty potatoes, vibrant vegetables, and coconut cream.
Ingredients
Scale
- 3 tablespoons unsalted vegan butter
- 3 tablespoons 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 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Add butter, olive oil, and garlic to a large pot on medium heat.
- Once butter is melted, add celery, carrots, and potatoes. Cover and simmer until potatoes are soft, about 20 minutes.
- Add raw kale, cover, and simmer until kale softens, about 5 minutes.
- Remove one quarter of the mixture, blend until smooth, then return to the pot.
- Add vegetable broth and coconut cream. If using, stir in chicken or chickpeas. Cover and simmer for 15 minutes.
- Stir in Italian seasoning, onion powder, crushed red pepper, black pepper, and salt. Serve hot.
Notes
- Store in the refrigerator for 3 to 4 days.
- Freeze for up to 3 months in airtight containers.
- Add ½ cup chicken or ½ cup chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg