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Recipe for vegan potato soup - easy, creamy and chunky homemade side dish, dinner or appetizer.

Creamy Vegan Potato Soup Recipe (Quick 1 Pot Meal)

Marinela Malcheva
Here is the best recipe for vegan potato soup - perfect as a cozy fall or winter one-pot meal. A super creamy and hearty side dish, appetizer, or weeknight dinner.
5 from 11 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, Brunch, dinner, Lunch, Side Dish, Soup, Starter
Cuisine dairy-free, Gluten-free, Vegan
Servings 4 servings
Calories 372 kcal

Equipment

  • Cooking pot
  • Cutting board
  • Knife
  • Blender, food processor, or potato masher

Ingredients
  

  • 6 medium-small yukon gold potatoes (about 3 cups) peeled, finely diced into ½ inch pieces
  • 1 cup cauliflower florets chopped into small pieces
  • 2 big carrots finely chopped
  • 1 cup green peas, frozen you can use fresh or canned (drained) as well
  • 1 yellow or white onion, medium sized finely diced
  • 2 gloves of garlic finely chopped
  • 2 tablespoon olive oil extra virgin
  • 1+½ teaspoon salt
  • ½ teaspoon turmeric powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon onion powder
  • ½ teaspoon freshly ground black pepper
  • 4 cups water, fresh
  • 2 bay leaves

Instructions
 

  • First, start by heating a large pot over medium heat. Add olive oil and diced onion. Sauté for 2-3 minutes, stirring frequently until onion is fragrant and translucent. Add finely chopped garlic and sautéuntil fragrant, 1-2 minutes (be careful, garlic burns quickly).
    Finely chopped onion and garlic cooking on the stovetop in big pot for preparing low fat, low-calorie vegetarian stew.
  • Next, add carrots, cauliflower florets, potatoes, and stir well. Cook for1-2 minutes, stirring constantly, allowing the vegetables to release their fragrances. Be careful not to let them burn. Add green peas, spices, and bay leaves except for turmeric powder. Pour in the water, stir to combine, bring to boil, reduce the heat, cover partially, and let it simmer for 20-25 minutes or until the potatoes are fork-tender.In the end, when you turn off the heat, add turmeric powder. We want to add it last because the curcumin compound will degrade greatly when boiled.
    Fresh vegetables in one pot to prepare easy weight-loss meal.
  • Remove bay leaves, taste, and adjust seasonings as needed. I prefer this soup half chunky-half creamy, that's why I recommend you blend about 3 cups of it in a blender or food processor. But first, make sure you allow it to cool down before transferring and blending.
    Hearty and filling healthy potato soup in a pot.
  • It's best to enjoy it warm and fresh as a side, starter, brunch, appetizer, or as a main course for lunch or dinner. Optionally, you can stir in a handful of fresh parsley or spinach leaves while still warm (a great source of iron). Serve with your favorite topping and enjoy it.
    Delicious, creamy and warming potato-cauliflower-green peas soup in a bowl cooked as a winter or fall light meal.

Notes

  1. Try to chop potatoes and carrots pieces about the same size so they can cook evenly. I like to chop mine very small, about ½ inch each piece thus reducing the cooking time.
  2. Never put hot liquids in your blender because it may create enough pressure to “blow” the lid off the top thus making a big mess in the kitchen. 
    Alternatively, use a potato masher to mash a part of the mixture but still keep some of its texture.
    If you have an immersion blender, quickly purée part of the soup until soft and creamy.
    You can totally control the consistency of this easy vegan soup depending on the amount you'll blend it at the end.
  3. I highly recommend you to purre only 2-3 cups of the soup (as written in the instruction fields above) instead of pureeing it all, because this will give you an amazing chunky texture blended in a smooth and silky mixture.
  4. If your soup is too thick to your liking simply stir in more water or dairy-free milk and reheat.
  5. Store cooled leftovers in a sealed container or in individual containers as an easy grab-and-go meal. Keep in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat on the stovetop over medium heat, adding a little water to prevent sticking.

Nutrition

Calories: 372kcalCarbohydrates: 69gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 3261mgPotassium: 1668mgFiber: 11gSugar: 8gVitamin A: 5387IUVitamin C: 94mgCalcium: 86mgIron: 4mg
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