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vegan potato soup and toast

6 ingredient vegan potato soup

This soup take under 40 minutes to prepare and is enough for a part of 12 or to last you the whole week. It's a low calorie lunch or appetizer option but tastes delicious and will keep you full.
I high recommend a fresh slice of toast with vegan butter to accompany it.  
P.S Salt and pepper make it 8 ingredients 
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Soup
Cuisine gluten-free, Healthy, low fat, Vegan
Servings 12 servings
Calories 94 kcal


  • 6 med potatoes
  • 4 stalks celery
  • 1 med onion
  • 3 cloves garlic
  • 1/2 head broccoli
  • 1 tbsp salt
  • 1 tbsp olive oil
  • 1/4 tsp ground pepper


  • Let's start by peeling 6 medium potatoes, washing them and boiling them for 15 minutes. I used 2 litres (0.5 Gallons) of water.
    soup ingredients
  • While the potatoes boil, dice an onion and fry it in some oil. Add 3 cloves of garlic towards the end when your onions are browning beautifully.
    soup ingredients
  • Chop your celery and if you have any other veggies like carrots, cauliflower or broccoli, chop these up too.
    soup ingredients
  • Add all the ingredients to the potatoes, add 1 tbsp salt, pepper and boil for another 15 minutes. You can add an extra liter of water (0.25 Gallon) of water at this point. 
  • Take off the heat and using an immersion blender, blend all the ingredients or using a high powered blender (I recommend you let the soup cool for a while first) blend until smooth. I had to do this 3 times for the quantity. 
  • Pour into mason jars and keep refrigerated for up to 10 days. 
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