Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (13)
Creamy Vegan Instant Pot Potato Soup
NUTRITION · PER SERVING42M COOK
CAL 13%·PRO 15%
CARBS 45G69% OF CAL
7G FIBER0G ADDED0G INTRINSIC33G OTHER6G TOTAL SUGAR
FAT 6G22% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy potato soup made vegan with vegetable broth and plant-based milk, enriched with nutritional yeast. Hearty and comforting for winter.
mainamericansoup🌀 blender🥘 pressure cookerdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 cup onion (diced)
- 1 cup carrots (cut into slices)
- 3 pounds potatoes (peeled and cut into chunks (use a mixture of yellow and red potatoes))
- 3 cups vegetable broth
- 3 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon celery seed
- ½ teaspoon paprika
- ½ teaspoon dry mustard
- pinch of thyme
- 1 ½ cups non-dairy milk
- 1 tablespoon lemon juice
- ¼ cup nutritional yeast
At a glance
PER SERVING · TIME 42M
CAL 13%·PRO 15%
CARBS 45G69% OF CAL
7G FIBER0G ADDED0G INTRINSIC33G OTHER6G TOTAL SUGAR
FAT 6G22% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 32m
- Sodium
- 773mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1252mg
- Calcium
- 127mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 773MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.