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Dairy-Free Parsley Potato Soup

The Healing Connective
This dairy-free parsley potato soup is filled with flavor from fennel, onions, garlic, & dairy-free alternatives. It's meant to be freezable for a hearty fall or winter soup!
Prep Time 20 mins
Cook Time 1 hr 15 mins
Servings 4 people

Ingredients
  

  • 4 tbsp vegan butter or ghee divided / I prefer ghee here
  • 6 oz yellow onion / or vidalia 1 small onion
  • 6 oz-1lb celery approx 4-5 stalks
  • 3 lb 5 oz potatoes more or less is fine
  • 6 oz+ medium fennel stalks approx 4 stalks
  • 2-4 cloves garlic
  • 2 tbsp nutritional yeast or parmesan
  • 2 tsp salt remember your salt amount is dependent on broth sodium content - use as desired
  • ¼ tsp celery seed
  • ¼ cup-½ cup fresh parsley
  • 32-60 oz Dee’s Vibrant & Easy Veggie Broth (depending on desired consistency) I freeze this soup therefore I add additional broth when reheating.)
  • 1 tbsp flour
  • ½ cup coconut milk/vegan milk of choice or heavy cream I suggest using coconut milk over any other vegan milk

Instructions
 

  • Start off by washing your vegetables and dicing the onion and celery into small to medium diced pieces. Reserve.
  • Next, using the stalks of your fennel bulb - slice into pinwheels. Reserve.
  • Begin filling a smaller pot with water and keep it nearby to your cutting board.
  • Peel your potatoes and save the peels that remain free of bruises or sprouts and dice your potatoes into small pieces. Reserve potatoes in water until used.
  • Add ¼ of your chopped potatoes to the pot with water and add a touch of salt. These will be your potatoes that will be mashed for a creamier consistency for your soup/potato mixture.
  • Bring to a boil and turn off the heat once the potatoes are cooked al dente. Drain the water and reserve potatoes. Once drained, begin to mash the potatoes to desired texture. reserve.
  • Using a dutch oven or stock pot, add in your vegan butter or ghee and allow it to heat. Next add in your onions, celery, and fennel and sweat until translucent.
  • Add in small amounts of broth if color appears at the bottom of your pan. Once the mixture has started to become translucent, add in your garlic, celery seed, and your potatoes along with your broth.
  • Slowly bring the mixture to a low boil and reduce to a simmer until potatoes are cooked to desired texture. Add in your mashed potatoes and season accordingly along with your nutritional yeast.*If using parmesan, wait until you’re ready to eat.*
  • Using the smaller pot that you used for your mashed potatoes, add in your vegan butter or ghee and gently add in small amounts of flour on low to medium heat to create a roux, stirring constantly. Continue adding in flour and stirring until desired color and consistency. Next, add in room temp milk of choice slowly into the mixture. If the milk is too cold or is not a high-fat milk it is more likely to curdle. Slowly add it in. Once complete, add the roux into your potatoes. Stir to combine.
  • Reduce the amount of liquid by further simmering for a soup-like consistency or a creamy potato mixture.
  • Finish by adding in your parsley & enjoy!

Notes

Please note that this is not a traditional "soup." It does not contain much liquid, therefore, it will be more like a potato dish. You are welcome to add more broth or coconut milk and accompanying seasonings. I call this a soup as this is a much heavier liquid base compared to how I grew up eating it.
If you are making potato peel “crunchies” follow the recipe by clicking here.