A great go-to for a satisfying and nutritious meal!
Today, we’re bringing you this Creamy Potato and Veggie Soup shared with us by Megan Deal from @servingsofnutrition! This recipe is the perfect comforting dish packed with hearty potatoes and vibrant vegetables.
It’s naturally dairy-free, thanks to rich coconut cream, and easily customizable with your choice of added protein like chicken or chickpeas. Megan recommends 1/2 cup chicken or 1/2 cup chickpeas, which can be added to step five (with the vegetable broth and coconut cream).
Creamy Potato and Veggie Soup
Ingredients
- 3 tbsp earth balance vegan butter (unsalted)
- 3 tbsp olive oil
- 1 clove garlic, crushed
- 1 cup celery, chopped
- 1½ cups carrots, chopped
- 2 cups potatoes, chopped
- 3 cups raw kale
- 4 cups vegetable broth
- ½ cup coconut cream
- ½ tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp crushed red pepper
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
- Add butter, olive oil, and garlic to a large pot on medium heat.
- Once butter is completed melted, add celery, carrots, and potatoes. Cover and simmer until potatoes are soft (~ 20 min).
- Add raw kale to pot, cover and simmer until kale is fully softened (~ 5 min).
- Once softened, remove 1/4 of mixture and add to a blender or food processor. Blend, then add back into the pot.
- Add vegetable broth and coconut cream cover, and simmer for another ~15min.
- Stir in Italian seasoning, onion powder, crushed red pepper, black pepper, and salt.
- Store in the refrigerator for 3-4 days, or freeze for up to 3 months.
Looking for more soup recipes to try this fall? Try some of our Favorite Fall Soups!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
Recipe and images by @servingsofnutrition
