Creamy Potato Coconut Milk Soup (Vegan, Gluten Free)
This creamy potato coconut milk soup is thick, rich, and flavorful! A hearty satisfying soup that is also vegan and gluten free. Cozy comfort food at it's finest!
Ingredients
- 2 tablespoons butter use plant-based for vegan version
- 1 large yellow onion diced
- 4 stalks celery chopped
- 2 carrots diced
- 8 ounces mushrooms sliced
- 2 lbs potatoes peeled and diced
- 1 tablespoon Herbes de Provance
- 10 cups vegetable stock
- 1 13 ounce can coconut milk, full fat
- Salt and Pepper to taste
Instructions
- In a large pot melt the butter over low heat. Add the onion and saute for 6 to 7 minutes until the onion begins to soften. Add the celery, carrot, mushrooms, potatoes, Herbes de Provance, and Vegetable stock. Bring to a boil, then cover and simmer on low for 45 minutes until the potatoes are soft and tender. Remove the pot from heat, and stir in the can of coconut milk.
- Taste and add salt and fresh ground pepper if desired. Serve with a sprinkle of fresh thyme for garnish.
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