Easy Vegan Potato Soup

4 servings


10 minutes

active time

30 minutes

total time


1 tablespoon olive oil

1 medium onion, diced

1 large carrot, diced

3 celery stalks, diced

4 garlic cloves, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, fnely chopped

1/2 teaspoon red chilli flakes

2 tablespoons flour

1 litre (4 cups) vegetable stock

1 bay leaf

750 g ( 1 1/2 lb) potatoes, peeled and cut into 1-inch cubes

100 ml (1/2 cup) full-fat coconut milk

2 tablespoons fresh parsley, finely chopped

Fresh chives to garnish, optional


Heat the olive oil in a heavy-bottomed pot such as a Dutch oven and cook the onion, carrot and celery for 4-5 minutes over medium heat until slightly softened.

Next, stir in the garlic, rosemary, thyme and chilli flakes. Continue to cook for another minute, stirring occasionally, until fragrant.

Stir in the flour and cook for another minute. Add two ladles of stock and slowly whisk it in. Make sure you don't have any flour lumps.

When the mixture is thick and smooth, start adding the rest of the stock. Stir to combine, then bring to a boil. Lower the heat and add the bay leaf and potatoes. Simmer for 20 minutes until the potatoes are fork-tender.

Remove the bay leaf, stir in the coconut milk and parsley, then season to taste. Serve with extra parsley or chives on top.


Serving Size




Total Fat

9 g

Saturated Fat

5 g

Unsaturated Fat

3 g

Trans Fat

0 g


0 mg


762 g

Total Carbohydrate

51 g

Dietary Fiber

6 g

Total Sugars

6 g


7 g

4 servings


10 minutes

active time

30 minutes

total time
Start Cooking