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+ servings
potato coconut soup with coconut mil recipe stew vegan healthy

Potato Soup with Coconut Milk

Kelly Jensen
This creamy potato coconut milk soup is thick, rich, and flavorful! A hearty satisfying soup that is also vegan and dairy free.  Cozy comfort food at it's finest!
5 from 10 votes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 servings
Calories 246 kcal

Equipment

  • Large Pot

Ingredients
  

  • 2 tablespoons olive oil
  • 1 sweet onion diced
  • 4 stalks celery chopped
  • 2 carrots diced
  • 8 ounces mushrooms sliced
  • 2 lbs potatoes peeled and diced
  • 1 tablespoon Herbes de Provence
  • 6 cups Vegetable Stock
  • 1 13 ounce can coconut milk , full fat
  • 1 teaspoon each Himalayan Sea Salt and Pepper

Instructions
 

  • In a large pot heat the olive oil over low heat. Add the onion and sauté for 6 to 7 minutes until the onion begins to soften. 
  • Add the celery, carrot, mushrooms, potatoes, Herbes de Provence, 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.

Video

Nutrition

Calories: 246kcalCarbohydrates: 32gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 33mgPotassium: 868mgFiber: 5gSugar: 4gVitamin A: 3446IUVitamin C: 34mgCalcium: 50mgIron: 2mg
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