Creamy Potato Vegetable Soup
You don’t need cream to make a soup creamy! Our Easy Creamy Vegetable Soup recipe uses a time-tested vegan kitchen hack for an old fashioned creamy vegetable soup that has a silky, rich texture without a drop of dairy or coconut cream. Packed with veggies, lentils, and rice, it’s like a whole meal in a bowl!
Ingredients
For the broth:
- 2 cups hot water
- 1 small tomato
- ¾ cup raw cashews
- 3 Tbsp vegan chicken-style bouillon powder
For the soup:
- 1 Tbsp olive oil
- 1 medium yellow onion minced
- 4-6 large cloves garlic minced
- 2 large carrots peeled and diced (about 150 grams)
- 2 large stalks celery diced (about 80 grams)
- 1 Tbsp fresh thyme destemmed and minced
- 1 Tbsp fresh rosemary destemmed and minced
- 1 tsp salt
- 1 tsp pepper
- 8 cups water
- 3 medium potatoes peeled and diced (about 456 grams)
- 2 small heads broccoli destemmed and chopped (about 425 grams)
- 1 cup red lentils
- ½ cup long cook brown rice something with 40 minute+ cooking time
- ½ cup green beans frozen of fresh with ends trimmed and cut to ½ inch long
- ¼ cup white wine or 2 Tbsp white wine vinegar
Instructions
- First, chop all the vegetables. This soup process goes quickly once it gets started, so chopping everything in advance is vital. I would save the potatoes for last or cover them with cold water in a bowl until you’re ready to drain and use them.
- Put cashews, bouillon, tomato, and hot water in a high-powered blender or food processor. Let sit while you start the rest of the soup.
- Heat the olive oil in a large soup pot on medium-high heat. When hot, add the minced onion and garlic and saute for 2-3 minutes
- Add the carrots, celery, rosemary, thyme, salt, and pepper. Saute another 2-3 minutes.
- Next, add the water, potatoes, broccoli, red lentils, green beans, rice and white wine or vinegar. Cover, turn heat to high, and bring this to a boil.
- Once boiling, turn the heat to medium and cook partly covered for 20 minutes stirring often.
- When the 20 minutes is almost up, blend the contents of your blender for 1 full minute until super smooth and creamy.
- Add the contents of your blender to the soup pot and stir. Cook uncovered on medium heat for 10 more minutes, stirring often. Keep this at a low simmer; you may need to turn the heat down to medium-low if the simmer intensifies at any point.
- Taste and adjust seasonings as desired. Serve hot with crackers or crusty bread. Enjoy!
Video
Notes
Substitution Options
- Feel free to shake up the veggies based on what you have in the house.
- Sub brown lentils for the red lentils, basmati rice or quinoa for the brown rice, etc. But remember: You may need to adjust the amount of water you use and the cooking time with these changes.
- Sunflower seeds are a great sub for cashews. Especially if you have a nut allergy!
- To keep it oil-free, simply omit the oil and saute the veggies in broth or water instead
- If you don’t have a high-powered blender: Replace the cashews with olive oil or coconut milk and the tomato with ¼ cup tomato paste. Add these along with the extra water and bouillon to the soup when it says to add the blender contents.
- For best results, use our Homemade Vegan Chicken Bouillon Powder. If you need to use another bouillon, you may want to add less at first and taste/decide if you want to add more later as store-bought bouillon has different salt content.
- You can sub bouillon paste, but I would cut the amount in half. If you’re using bouillon cubes, I’d start with one and taste before adding another
Nutrition
Calories: 316kcalCarbohydrates: 49gProtein: 15gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 873mgPotassium: 1290mgFiber: 15gSugar: 7gVitamin A: 3776IUVitamin C: 160mgCalcium: 134mgIron: 5mg
Tried this recipe?Let us know how it was!