Ingredients
Scale
- 4 medium potatoes, diced
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup dairy-free cheese
- 1 cup coconut milk or any dairy-free milk
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs for garnish (e.g. parsley or chives)
Instructions
- In a large pot, sauté the onions and garlic until translucent.
- Add the diced potatoes and mushrooms, cooking for about 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the coconut milk and dairy-free cheese, cooking until heated through.
- Mash some of the potatoes for a creamier texture.
- Season with salt and pepper to taste, and garnish with fresh herbs before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. The soup can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg