Vegan Potato Soup

This creamy vegan potato soup made with carrots, celery, garlic, and almond milk is a smooth and comforting dinner option on a chilly day.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 147 Calories

Ingredients

• 2 tablespoons olive oil
• 4 cups water
• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrot
• 2 cups almond milk
• 4 teaspoons salt, divided
• 4 russet potatoes, peeled and cut into 1-inch pieces

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.

Step 2

Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.

Step 3

Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.