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A bowl of Creamy Vegan White Bean Potato Soup with a celery leaves surrounding it.
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Creamy Vegan White Bean Potato Soup

Yield: 4 servings
This Creamy Vegan White Bean Potato Soup is easy to make, protein-filled, and deliciously creamy without any butter or heavy cream! Ready in 30 minutes!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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Ingredients
 

  • 1 tablespoon olive oil
  • 6 small potatoes, (about 3 cups chopped – I use Yukon Gold potatoes)
  • ⅛ cup water
  • 6 celery stalks , diced
  • 3 garlic cloves , minced
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 cups vegetable broth
  • 1 (15.5 ounce) can white beans, drained and rinsed
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried thyme
  • Black pepper , to taste

Instructions
 

  • In a large pot, heat olive oil over medium heat.
  • Add diced potatoes and saute for 5 minutes, adding water at about the 2 minute mark.
  • Add celery and garlic and continue to saute for 3 minutes.
  • Add coconut milk, vegetable broth, white beans, salt, thyme, and pepper and stir to combine.
  • Cover and bring to a boil. Once boiling, reduce heat to simmer for 10 minutes.
  • Transfer soup to a blender and blend until smooth.
  • Serve with warm bread or pita and a side salad.
Course: Dinner
Cuisine: American
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