Creamy Vegan Potato Soup

A rich, silky potato soup made completely vegan and naturally gluten-free, blended with chickpeas for creaminess and finished with fresh herbs and crunchy Avocado Bites.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Special Equipment: Blender or Immersion blender

Ingredients

• 8 Yukon Gold potatoes, peeled and chopped

• ½ cup cooked chickpeas, skins removed

• 1 small green or yellow onion, chopped

• 2 recao culantro leaves, chopped

• 2 tbsp vegan butter

• 1 tsp garlic powder

• ½ tsp white pepper

• ½ tsp cumin

• ½ tsp black pepper

• 1 tsp Italian seasoning

• 1 “Not-Chicken” bouillon cube

• 1 cup unsweetened coconut milk or oat milk

• Water, as needed

• Fresh herbs, for topping

• Avocado Bites, for serving

Directions

1. Sauté the potatoes, onion, and recao in vegan butter over medium heat until the onions soften. Add garlic powder, white pepper, cumin, black pepper, Italian seasoning, and the bouillon cube; stir to coat.

2. Add enough water to just cover the potatoes. Simmer about 30 minutes, or until the potatoes are tender

3. Transfer most of the soup to a bowl and blend in batches with the chickpeas and milk until smooth and creamy.

4. Return the blended soup to the pot and cook on low for 10 minutes to combine the flavors.

5. Serve hot topped with fresh herbs and Avocado Bites.