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!
- 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
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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