Herbed Vegan Potato Soup
This healthy dairy-free potato soup is rich, creamy and accented with fresh thyme and rosemary.
Ingredients
- 2 tbsp canola oil or grapeseed oil
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 cups unsweetened non-dairy milk
- 2 lbs Washington yellow potatoes, peeled and chopped
- 4 cups reduced-sodium vegetable broth
- 1 bay leaf
- 1 tbsp finely chopped fresh thyme
- 2 tsp finely chopped fresh rosemary
Directions
In large saucepan set over medium heat, heat oil. Cook carrots, celery and onion, stirring occasionally, for 3 to 4 minutes or until starting to soften. Stir in garlic and cook, stirring occasionally, for 1 to 2 minutes or until garlic is golden and fragrant. Season with salt and pepper.
Sprinkle with flour and stir gently to coat vegetables. Cook, stirring occasionally, for 1 minute. Slowly add milk, stirring constantly to avoid clumps. Cook, stirring occasionally, for 2 minutes. Stir in potatoes, broth, bay leaf, thyme and rosemary; bring to a boil.
Reduce heat to medium.Cook at a simmer, stirring occasionally, for 30 to 35 minutes or until potatoes are soft and tender. Discard bay leaf.
Transfer 2 cups soup mixture to blender and purée until smooth. Stir back into soup and bring to a simmer. (Alternatively, useimmersion blender to pulse and create a creamy consistency but leaving vegetables chunky.)
Notes
Top soup with chopped fresh parsley, chopped green onion, a sprinkle of nutritional yeast or shredded vegan cheese if desired.
Soy or oat milk work well in this recipe.
Substitute fresh thyme with 1 tsp dried thyme, and fresh rosemary with 1/2 tsp dried rosemary if desired.
