Vegan Savoury Potato Soup

by veronica
Vegan Savoury Potato Soup

Serves: 4


  • 6 pc potatoes
  • 1 pc onion
  • 2 pc garlic cloves
  • 1 pc vegetable stock cube
  • 2 tsp fresh lemon juice
  • 1 tsp dried rosemary
  • 300 ml/ 3 dl oat milk or other plant-based milk
  • water (approx. 0,5 liter, it should just cover the potatoes)
  • 50 ml/0,5 dl fresh parsley, finely chopped
  • rapeseed oil
  • black pepper to taste
  • herb or sea salt to taste
  • cayenne pepper or smoked paprika powder for taste and decoration


  1. Peel and cut the potatoes into even pieces (do not boil the potatoes)
  2. Peel and cut the garlic and onion.
  3. Heat up oil in a large pot, add the onion and add the potatoes, lower the heat to medium and fry the potatoes and onion while stirring.
  4. Add a pinch of salt and pepper, continue to fry for about 5 minutes.
  5. Add water to the pot, the water should just cover the potato pieces, and crumble in the rosemary and vegetable stock.
  6. Once the water is boiling, lower the heat and let boil gently for about 20 minutes under a lid, once ready the potatoes should be very soft and crumbly.
  7. Turn off the stove and take the pot away from the heat. Mix the soup with a hand blender until smooth.
  8. Add the oat milk and continue to blend.
  9. Add lemon juice and parsley, and blend.
  10. Add pepper and salt to taste.
  11. Serve with cayenne pepper or smoked paprika powder and garnish with additional parsley.

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