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Easy Vegan Potato Soup Recipe
This easy vegan potato soup recipe is so simple and easy to make!
It’s packed with natural flavors and fresh herbs, and is the most comforting, yet healthy meal.
With ingredients like celery, carrot and kale, along with potatoes, onion and white beans, this delicious soup is good for you and you’ll be amazed at how delicious it is!While vegetable soup might not sound like the most exciting meal, this one is truly a meal I crave!
Cooking the fresh rosemary with olive oil and veggies brings out all the different flavors, and gives the soup a subtle sweetness.
This soaks into all the rest of the ingredients and with a little thyme, salt and pepper, this simple meal is a sure crowd-pleaser.
Kale Vegetable Soup Recipe
My favorite way to eat this soup is actually after it sits overnight.
Don’t get me wrong, it’s amazing fresh, but after it sits overnight all the flavors enhance even more, and the herbs really shine.
Another option is to make this soup according to the instructions, and then let it ever-so-lightly simmer for a few hours.
Either way, this recipe is shockingly irresistible and a great meal prep option!
This vegan potato soup has protein, carbs and tons of colorful vegetables for a balanced and satisfying meal!
Also, if you’re not usually a fan of kale, I bet you will be after trying this soup – it gets soft and tasty after being cooked with the herbs and veggies.
How to Make Rosemary Potato Soup
To make this one-pot soup, start by chopping your onion, carrots and celery into bite-sized pieces, mincing your garlic and chopping the fresh rosemary (if you’re using fresh which I highly recommend, if not just measure out the dry rosemary).
Add these to a large pot over medium heat along with the olive oil, thyme, salt and pepper.
Mix well and cook for 6-8 minutes or until softened.
Cut the potatoes into bite-sized cubes and add to the pot, along with the veggie broth and water.
Mix well and continue cooking for another 5-8 minutes, or until the potatoes are soft enough that you can easily poke them with a fork.
Finally, remove the kale leaves from the stems and roughly chop the leaves. Add to the pot along with the beans, cooking 3-5 more minutes until the kale has softened, and you’re done!
Enjoy this soup on its own, or with some delicious crispy bread to dunk into the broth!
Best Rosemary and White Bean Soup
This easy veggie and herb soup is my go-to on weeknights where I just need a fuss-free meal.
All you have to do to make this soup is chop and add to the pot.
I especially love it when I have a cold, or just need a pick-me-up!
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- 2 Medium Potatoes
- 1 Head of Kale
- 3 Medium Carrots
- 3 Stalks Celery
- 1 Onion
- 3 Cloves Garlic
- 32 oz. Veggie Stock
- 2-3 Cups Water
- 1 Can White Beans
- 2 Sprigs Fresh Rosemary (or 2-3 tsp dry)
- 1 Tsp Dried Thyme
- 1 Tsp Salt (or to taste)
- 1/2 Tsp Pepper
- Chop onion, celery and carrot into bite-sized pieces. Mince garlic and chop rosemary into small pieces if using fresh (if using dry, just measure it out to have it ready).
- Add olive oil to a large pot over medium heat and add onion, celery, carrot, garlic, rosemary, thyme, salt and pepper, and mix well. Cook for 6-8 minutes or until softened.
- Cube potato into bite-sized pieces and add to pot along with the veggie stock and water, continue cooking on a gentle boil for about 5-8 minutes, or until potatoes are softened and can be easily poked with a fork.
- Remove kale leaves from stem and roughly chop the leaves. Add to pot along with the beans and continue cooking for 3-5 minutes or until kale is softened. Enjoy!
Amount Per Serving: Calories: 338Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 534mgCarbohydrates: 68gFiber: 16gSugar: 12gProtein: 15g