Vegan German Potato Soup
A wholesome twist on traditional Kartoffelsuppe, this vegan potato soup uses red lentils for natural creaminess and added protein. Packed with fiber, iron, potassium, and B vitamins, it’s a filling, nutrient-dense meal made with affordable pantry staples.
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 4 garlic cloves
- 3 medium carrots
- 1 kg yellow potatoes about 2 lbs
- 1 tsp thyme
- 1 tsp rosemary
- 2 bay leaves
- ⅛ tsp nutmeg
- 1 cup red lentils dried
- Himalayan salt to taste
- 8 cups water or vegetable broth if not using beef-style seasoning (below)
- 2 tbsp beef-style seasoning vegetarian, MSG-free
- 1 can coconut milk canned
Instructions
Sauté
- Heat olive oil in a Dutch oven on medium-low heat. Add onions and sauté until translucent.
- Stir in potatoes, carrots, garlic and seasonings and sauté for a couple of more minutes.
Simmer
- Pour in the water/vegetable broth and lentils and bring to a boil.
- Lower the heat and simmer until potatoes are soft, about 15 minutes.
Blend
- Remove the bay leaves and blend the soup using an immersion blender. The consistency should be creamy and thick with some potato chunks.
Add Coconut Milk & Adjust Seasonings
- Stir in coconut milk and heat for a few more minutes before tasting and adjusting seasonings.
Serve
- Serve with a little cayenne pepper and toasted sourdough spelt bread.
Notes
- Garnish: top this soup with sliced vegan sausage for a more authentic Kartoffelsuppe.
- Storage: this soup can be kept in the fridge for 4 days and in the freezer for up to 3 months.
- Substitute: coconut milk can be substituted with plant-based cream.
- Potato skins: I prefer to leave the potato skins on to boost the protein and iron in this soup. Use organic potatoes.