Description
This Vegan Potato Soup is creamy, hearty, and packed with wholesome vegetables, white beans, and kale. Made with simple pantry ingredients and plant-based milk, it’s a comforting, healthy soup that’s perfect for cozy lunches or easy weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 medium potatoes, peeled and cubed
- 1 cup diced celery
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (almond, soy, or oat)
- 1 cup chopped kale, stems removed
- 1 cup cooked white beans or cannellini beans
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic, and celery, then cook for about 5 minutes until softened.
- Add the carrots and potatoes and stir for 2-3 minutes to coat them with the oil and aromatics.
- Pour in the vegetable broth and stir in the thyme, smoked paprika, salt, and black pepper.
- Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the vegetables are tender.
- Blend the soup with an immersion blender until creamy, or blend only half the soup for a chunkier texture.
- Stir in the chopped kale and cooked white beans. Simmer for another 5-7 minutes until the kale is tender.
- Add the plant-based milk and stir until heated through without boiling.
- Taste and adjust the seasoning as needed.
- Garnish with fresh parsley and serve warm.
Notes
- Roast the potatoes beforehand for a deeper flavor.
- Use fresh thyme, rosemary, or sage for extra aroma.
- Avoid overcooking the kale to keep it bright and tender.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American