Vegan velvet potato soup


Light, creamy, easy, soup for the cold days of winter. Within 30 minutes you will have made it and you will enjoy it.


  • 4 medium potatoes organically peeled, and cut into squares
  • 1 liter of homemade vegetable broth
  • 1 leek (the white part)
  • 2 tablespoons garlic
  • 200 g of vegetable milk
  • 2-3 tbsp grated almond (optional)
  • olive oil
  • Salt-pepper white-smoked paprika-thyme
  • Various vegetables lightly sautéed for serving.


  1.  In a saucepan pour the olive oil, and sauté the leeks, then the garlic.
  2. Add the potatoes and the vegetable broth, the salt and pepper and a little thyme and let it simmer with the lid closed for about 20 minutes.
  3. While it is simmering, chop a few vegetables and sauté them lightly.
  4. Then remove the pot from the heat and mash it with a hand blender.
  5. Add the vegetable milk and the grated almond. We see the texture of our soup. If we want it a little thinner, add a little broth.

Serve garnishing our vegetables on top, with a little thyme, and smoked paprika.

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