Vegan Potato Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato soup made with vegan butter, vegetables, and cashew milk. Rich and satisfying despite being dairy-free, it comes together in under 45 minutes and makes a comforting meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon vegan butter
- 1/2 cup carrot (thinly sliced)
- 1/4 cup onion (diced)
- 1/4 cup celery (sliced)
- 1 tablespoon dried parsley
- 2 tablespoons all-purpose or gluten-free flour
- 1 cup vegetable broth
- 2 cups yellow potato (cut into small cubes)
- 1 1/2 cups unsweetened cashew milk
- 1 1/2 teaspoons salt
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 1215mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 473mg
- Calcium
- 23mg
- Iron
- 0.64mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1215MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.