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Creamy Vegan Potato Onion Soup

  • Author: Maša Ofei
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: Serves 5 as starter and 3 as a main


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


  1. Add the onions to a large saucepan on high heat with the lid fully on for around a minute or two.
  2. Add in the oil and stir consistently for a minute until they start to colour nicely.
  3. Add in the garlic and stir for an additional minute. You’ll release a beautiful aroma.
  4. 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.
  5. Once it’s cooked, stir in the nutritional yeast. Remove the thyme sticks (the leaves would have fallen off into the soup for flavour).
  6. 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.
  7. 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

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