Lower in fat that the typical potato soup because coconut milk is substituted for cream, this recipe could be made more savory by using chicken stock instead of simply water, though it would add sodium and fat to this soup that is delicious as is. I used Let’s Do… Organic! Creamed coconut milk instead of canned because I appreciate the purity of it, and I can hydrate as much or as little at a time as I need.
Leaving the skins on the potatoes ensured this was a whole foods meal, offering more nutrients and more easily digestable than if I had ditched the peel. Blending shreds the peel, too, and the more you blend it, the smaller and less potentially offensive the bits of potato skin will become.
It was a big hit in the family, with a rich, satisfying creaminess, even without milk or butter. And it couldn’t have been easier to make.
Vegan Potato Soup
- 8 potatoes, unpeeled, scrubbed, and cut into 1″ slices
- 1 4 oz can coconut milk (or any other type of non-dairy milk)
- Sea salt
- Freshly ground black pepper
- 1 bunch asparagus, trimmed, cut into 1″ sticks
- 8-10 button mushrooms, trimmed, sliced thickly
- 3 Tbsp. chopped parsley
- 2 chopped scallions
Place potatoes in a stock pot and cover with cold water a few inches above the potatoes. Boil gently until the potatoes are very soft.
Using an immersion blender, or very carefully transferring to a regular blender in batches, blend until the potatoes and skins are completely liquified. Add coconut milk and blend well. Salt and pepper to taste.
Add asparagus and mushrooms and simmer until vegetables are tender. Add water or coconut milk to thin the broth as needed.
Add 2 Tbsp. chopped parsley. Taste and adjust seasonings accordingly. Garnish with rest of parsley and scallions. Serve hot.