This Vegan Potato Soup is impossibly creamy that you won't believe it's dairy free and good for you! Even picky eaters will love it!
Course Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Total Time 50 minutesminutes
Servings 4People
Calories 118kcal
Author FoodFaithFitness
Ingredients
1TbspVegan butter
1/2CupCarrot,thinly sliced
1/4CupOnion,diced
1/4CupCelery,sliced
1Tbspdried Parsley
2TbspAll purpose or gluten free flour
2CupsYellow potato,cut into small cubes
1 1/2CupsUnsweetened cashew milk
1CupVegetable broth
1 1/2tspSalt
Instructions
Heat the butter in a large pot on medium high heat. Once melted, add in the carrot, onion, celery and parsley and cook, stirring frequently, for 5 mins.
Add in the parsley and flour and cook, stirring constantly, for 2 minutes.
Add in the potato, broth, milk and salt. Bring to a boil and boil 2 minutes. Then, Cover, reduce to low and simmer 25 minutes.
Finally, remove the lid and bring to a boil for 2 more minutes, until it just starts to thicken.
Transfer 1 cup to a high-powered blender and puree. Stir back into the soup.