Vegan Cream Of Potato Soup With Coconut Bacon
20 minutes
1117 reads
About Vegan Cream Of Potato Soup With Coconut Bacon
Imagine enjoying a soup that's luxuriously creamy and entirely vegan—no dairy, no gluten, just pure comfort in a bowl. This smooth-as-silk potato soup brings together potatoes, carrots, and leeks, seasoned with a hint of white pepper and finished with a crunchy topping of coconut bacon. It’s the perfect dish to warm you up when the weather turns balmy, and it’s sure to impress both your vegan and non-vegan friends alike.
But this is just the beginning! Join me, your Vegan Viking, as we reimagine classic comfort food and debunk the myths around plant-based eating. This soup isn’t just delicious—it’s a bold statement that vegan food can be just as rich, satisfying, and crave-worthy as any traditional recipe.
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
- 1/2 cup Potato peeled and finely diced
- 1/3 cup Carrot sliced
- 1/3 cup Leek only the whites finely sliced
- 1/4 tsp Pepper Powder white
- 1 tsp Olive Oil
- 1.5 tsp Salt or as per taste
- Coconut or bacon bacon for the garnish
- Onions finely chopped for the garnish, green
- 2 cup Vegetable Stock
Instructions
- Heat 1 tsp olive oil in a saucepan.
- Add the leeks and saute for 2 mins.
- Add the potatoes and carrots along with salt, pepper powder and vegetable stock.
- Cover with a heavy lid. Let it simmer for 12-14 mins or till the vegetables are soft.
- Transfer the contents of the saucepan into a blender jar and give it a buzz
Recipe Notes
- The blending of the hot liquid and vegetables has to be done with a lot of caution to prevent burns.
- For the coconut bacon – Toss thinly sliced coconut pieces with soy sauce, brown sugar, a tiny bit of salt and some paprika. Roast in an oven for 10-12 mins at about 170 degrees till crisp.
Additional Tips
- For an extra layer of umami, add a splash of tamari or soy sauce to the soup while simmering, which complements the smokiness of the coconut bacon and intensifies the savory notes.
- If you prefer a chunkier texture, reserve half of the sautéed vegetables before blending, then stir them back into the pureed soup for added bite and visual appeal.
- The coconut bacon can be made ahead and stored in an airtight container for up to a week; sprinkle it on just before serving to maintain its signature crunch.
- Garnish with fresh chives, dill, or a drizzle of chili oil for a pop of color and an extra hit of flavor that pairs beautifully with the creamy, subtly spicy soup base.
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Recipe Nutrition
Calories: 135kcalCarbohydrates: 22gProtein: 2gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 3420mgFiber: 4gSugar: 5g
Sweta Biswal
Articles: 91
7 Comments
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This looks divine! Can’t wait to make it.
This looks so tasty! Thank you.
Fantastic soup!
Soup looks so tempting 🙂
This looks phenomenal, the coconut bacon idea is ingenious!!!
Wow Sweta you are improving
This looks fantastic! Appreciate the share.