A while back I set a goal of veganizing all of my older, non-vegan recipes on this site. Then I kind of forgot about it. The greater portion of year's gone by since I posted a new and improved vegan version of old of those old recipes. I thought some vegan potato soup was due.
This soup was actually one of the first recipes that came to mind when I set that intention a while back. In fact, the original version of this one was almost vegan. I mean, it was very not vegan - loaded with cheese and milk, but when I first came up with the idea for creamy potato kale soup, I debated just making it vegan from the get-go, probably incorporating some nutritional yeast and non-dairy milk. I think I got nervous, worrying that it would be overly complicated and/or not good, which is funny looking back, because veganizing this recipe was so easy, and even looking at that old recipe I'm all, "Duh! Most veganizable recipe ever!" Funny how a couple years of blogging will do that to ya.
In the end I didn't even need to include the nutritional yeast. I taste tested, and while the original version was a cheesy potato kale soup, this version tasted fantastic without the inclusion of any cheese replicating ingredients. The almonds are key. The soup is great on it's own, but the almonds are all smoky and crunchy and I think do for this soup what bacon would do in a non-vegan version of potato soup. If you don't feel like roasting your own almonds, at least pick up some smoke flavored almonds at the store.
Creamy Vegan Potato Soup with Kale and Smoked Almonds
Ingredients
- 2 tbsp. olive oil
- 1 onion diced
- 4 garlic cloves minced
- 4 cups vegetable broth
- 1 ½ lbs. red potatoes cut into 1 inch cubes (4 cups)
- 2 cups unflavored soy or almond milk
- 2 tbsp. white wine vinegar
- 1 tbsp. Dijon mustard
- 6 cups kale leaves stemmed and torn into bite-sized pieces
- ½ tsp. salt or to taste
- ½ tsp. pepper
- 2 scallions chopped
- smoky roasted almonds finely chopped
Instructions
-
Coat large saucepan or Dutch oven with oil and place over medium heat. Add onion and sauté until softened, 5 minutes. Add garlic and sauté another minute.
-
Add broth and potatoes. Raise heat to high and bring to a simmer. Allow to simmer, uncovered, until potatoes are soft, about 20 minutes.
-
Add milk, vinegar, mustard and kale leaves. Stir well and bring back to a simmer. Allow to simmer just until kale leaves are tender and bright green, about 3 minutes. Season with salt and pepper.
-
Ladle into bowls. Top with scallions and smoky roasted almonds.
My mouth is watering! This looks so good!
Christina
http://www.cityloveee.blogspot.com
This recipe is wonderful! Everything fits perfectly together. The scallions are as important as the roasted almonds. Thanks for sharing.
This was really good. Thanks for sharing this. Top marks.
Simon
I love the recipes but wish the photo was in the print out
Thank you! I've actually been working on that - hopefully the photos will start showing up soon!
Hi Alissa,
I’m lightweight obsessed with your recipes! My nephew recommended your site in July. He has a number of eating restrictions, though he is not vegan and nor am I. Since then, I have printed at least 30 recipes and I have tried about 6 or so–all of which have turned out great! I tried this soup because I don’t really like any non-milks–I basically just have milk in my coffee and prefer skim. So, since I needed almond milk for the sesame ginger glazed meatballs I made (yum!), I had all this milk leftover. This soup was great and doesn’t taste almondy or anything. But–one little question. I’m wondering if you started putting Nutrition info on your recipes after this one was posted or if just some recipes have that info and some don’t. It’s useful, so hopefully more have it than don’t or maybe you will go back and put it on the older recipes? Anyhoo–thanks for the deliciousness!
I'm so glad you're enjoying the recipes, and glad this one was a hit! I did start putting nutrition info on my recipes after this one - I've been putting the info on all new posts and then adding it to the old posts going backwards chronologically. This was an early one, so I haven't gotten to it yet, but I can bump it up on the list. :) In the meantime, here's a link to the nutrition calculator I use, incase that helps: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076