A creamy, rich and comforting vegan potato onion soup that is the perfect way to warm up. Super simple to make with less than 10 ingredients.
- 2 onions, diced
- 2 tablespoons olive oil
- 4 cloves of garlic, chopped
- 6 medium-sized potatoes, chopped
- 2 small sprigs of fresh thyme
- 1/8 teaspoon freshly grated nutmeg
- 2 cups / 500ml soy milk (unsweetened, plain)
- 3 cups / 750ml vegetable stock, (or boiling water)
- ¼ cup / 18 grams nutritional yeast
- Salt, to taste
- Pepper, to taste
- Add the onions to a large saucepan on high heat with the lid fully on for around a minute or two.
- Add in the oil and stir consistently for a minute until they start to colour nicely.
- Add in the garlic and stir for an additional minute. You’ll release a beautiful aroma.
- Now add in the potatoes, thyme, nutmeg, soy milk and veg stock/water and bring to a boil. Reduce the heat to medium and allow to simmer for 25 minutes or until the potato falls apart when you pierce a knife through it.
- Once it’s cooked, stir in the nutritional yeast. Remove the thyme sticks (the leaves would have fallen off into the soup for flavour).
- Using an immersion blender or blender, blend the soup until smooth. Just be careful not to burn yourself. If it’s a little too thick for your liking, add a little extra water and blend again.
- Season to taste and serve straight away. Add optional toppings.*
Toppings: I added some freshly cracked pepper, a drizzle of olive oil, some fried onion and a sprig of thyme. I also served it with toast that has been spread with my garlic parsley sauce.
- Diet: Vegan