Making vegan soups is not always easy, because it’s quite a challenge to make broth without meat or cream that will be intense and flavorful enough. But there are a few veggies that provide good solutions to this problem.
One of them is potato. It’s starchy, it pack a lot of its own flavor and when boiled long enough, it becomes so mushy and soft that it creates a perfect creamy base for soups.
After that, it’s all about the herbs and other veggies you add. In case of this vegan potato soup, we will add carrots. Not only do they bring the wonderful sunny yellow coloring to the dish, they also add flavor and a bit of sweetness.
I add my favorite herbs to the mix. Rosemary is a herb that goes best with potatoes, so that is a must. I also like to decorate with a sprig of fresh rosemary, it looks wonderfully festive.
If you’d like to add a beat more creaminess, coconut or unsweetened almond milk or cream can do a load of good to this soup. But what really brings it all together is the method. You let the veggies and herbs simmer all together for a bit, making the flavors blend and the veggies get very soft and ready to be mixed till smooth.
I hope you enjoy this recipe as much as I do and it will make your vegan recipe list.