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Low Calorie "Cheesy" Vegan Potato Soup
Packed with flavor and hidden vegetables, this low-calorie vegan soup is a perfectly healthy, kid-friendly dinner option.
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Prep Time
10
mins
Cook Time
50
mins
Course
Soup
Servings
4
people
Calories
235
kcal
Equipment
Soup Pot
Blender / Food Processor / Immersion Blender
Ingredients
2
TBS
Olive oil
½
cup
Onion
½
cup
Celery
½
cup
Carrot
½
cup
Broccoli stem
Stem only, no florets.
4
cloves
Garlic
2
cups
Water
Divided through the recipe, add more if needed.
2
cups
Ripple milk
Can choose any form of "milk" you like.
1
tsp
Better than Bouillion Vegetable Base
9
drops
Liquid Smoke
⅓
cup
Nutritional Yeast
2
tsp
Miso paste
Can substitute soy sauce.
1
tsp
Thyme
1
tsp
Oregano
1
tsp
Parsley
2
tsp
Garlic powder
2
tsp
Onion powder
1
TBS
Nature Seasoning
1
tsp
Chili powder
1
tsp
Paprika
Instructions
Chop onion, celery stalks, carrots, and broccoli stem, and garlic.
Add oil to skillet and saute onion. Add in remaining veggies and cook until slightly browned
Pour in 1 cup of water to deglaze the pan. Add more water if veggies aren't completely covered. Boil vegetables until soft, approximately 20 minutes.
While vegetable mixture cooks, cut your baby potatoes in half.
Once vegetables are softened, add the entire mixture to the blender to create a puree.
Add puree back into the pot, mix in 2 cups of Ripple milk, and 1 cup of water.
Add potatoes to the pot and bring mixture to a boil.
Once potatoes are softened, (reserve some potatoes if you like potato chunks in your soup) use an immersion blender and blend until smooth.
Add better than bouillion vegetable paste, nutritional yeast, liquid smoke, and other spices. You can season to taste.
I like to top the soup with Veggie bacon, and green onions.
Notes
Calculated calories are approximate and do not include toppings.