Potato Soup
This vegan potato soup is a classic. It is the perfect dairy-free soup for winter or spring for that matter. Coconut milk adds to the creaminess of this potato dill soup enticing you back for seconds.
Servings: 8 Servings
Calories: 54kcal
Equipment
Ingredients
- 1 yellow onion chopped
- 3 garlic cloves minced
- 1 tablespoons dill
- 1/2 teaspoon ground black pepper
- 4 1/2 cups water & vegetable bouillon
- 4 cups red or Yukon gold potatoes cubed (Feel free to leave the peel on!)
- 1 1/2 cups great northern beans cooked
- 1/2 teaspoon salt
- optional toppings: green onion, vegan bacon, cheddar cheese
Instructions
- Sautée: In a large pot, sautée 1/2 cup water with onion and garlic and cook until onions are semi-translucent.
- Add remaining water, vegetable bouillon, potatoes, bay leaf, dill, smoked paprika, black pepper, and salt.
- Boil: Bring to a boil and then let simmer for about 10 minutes (until potatoes are soft enough to mash).
- Mash potatoes until desired consistency is reached. (If you want it super creamy, feel free to use an immersion blender.
- Add beans and stir thoroughly.
- Enjoy!
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 54kcal | Carbohydrates: 11g | Protein: 3g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 676mg | Potassium: 159mg | Fiber: 3g | Sugar: 2g | Vitamin A: 349IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
