Vegan Potato Soup
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!
Servings 4 People
- 1 Tbsp Vegan butter
- 1/2 Cup Carrot, thinly sliced
- 1/4 Cup Onion, diced
- 1/4 Cup Celery, sliced
- 1 Tbsp dried Parsley
- 2 Tbsp All purpose or gluten free flour
- 2 Cups Yellow potato, cut into small cubes
- 1 1/2 Cups Unsweetened cashew milk
- 1 Cup Vegetable broth
- 1 1/2 tsp Salt
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.
Calories: 118kcal | Carbohydrates: 21g | Protein: 2.7g | Fat: 2.4g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.8g | Potassium: 1222mg | Fiber: 2.7g | Sugar: 2.4g | Vitamin A: 41.9IU | Vitamin C: 28mg | Calcium: 2mg | Iron: 4.8mg