Description
Vegan Potato Soup that is uber creamy and ready in just 30 minutes!
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 2 large carrots, roughly chopped
- 2–3 russet potatoes, peeled and chopped (2 large or 3 medium potatoes)
- 3–4 sprigs of dill
- 1-litre vegetable both
- salt & pepper to taste
Instructions
- Heat the olive oil in a pot on medium-high heat, then add the onion, garlic and carrots and sateé for 2-3 minutes.
- Add the potatoes and dill and mix together, then add the vegetable broth and bring to a boil.
- Reduce the heat to low, cover and let simmer for 15-20 minutes until the potatoes are tender.
- Blend the soup with a blender or immersion blender.
- Season with salt and pepper.
Notes
Store in the fridge for 7 days or in the freezer for 2 months.
Use Russet or Yukon Gold Potatoes. These varieties of potatoes have a higher starch content which will blend up into a soup with a very creamy texture.
Cut the potatoes into small pieces. This will allow the potatoes to cook faster.
Use an immersion blender or actual blender to blend the soup. Both will work just fine.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Carbohydrates: 27.2g
- Fiber: 5.2g
- Protein: 2.6g
