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It’s a pretty pink comforting bowl of vegan potato soup that luxuriously creamy, super quick and easy to make and an absolute delight to look at it!
The moment I saw Timothy Pakron from Mississippi Vegan post this soup I just new I had to make it! I mean… that color… WOWIE!!!
Timothy Parker, has a *very* special place in my heart. He’s the very first person to ever show me how to use a DSLR camera!!! Back in March 2017, on the big island of Hawaii.
Why this Recipe Works
- Eat no more boring soups!!! The creamy and nutty cashews, earthy and sweet beets, savory seasonings and tangy vinegar create a soup that’s not you’re ordinary bowl of pureed potatoes!
- The soup easily comes together in a blender, saving time and making for minimal clean up!
- Adding raw beets provides a much-needed pop of pink to the traditional color of potato soup.
- Garnishing with buttery avocado, peppery radishes and fresh dill brightens the soup, adding a nice crunch for a more interesting finished texture and flavor.
The result is a spectacularly easy and very flavorful soup vegan potato soup! Each bite is rich, complex, and popping with color that makes me smile!
Timothy Pakron: the OG teacher
My heart explodes with gratitude and love for this man! No matter how far I go on this epic food photography journey, he’ll always be the person that began it with me.
Spring 2016. Scolling through Instagram. I saw an absolutely stunning image of colorful veggies in a bowl that made my heart skip a beat. Realized it was announcing a food photography retreat on the Big Island of Hawaii. I could learn to use a camera and surf?!?! Sign me up! And just like that the food photography adventure began…
How to Make this Soup
Simply add everything in a pot, blend, pour, garnish and serve. Yes it really is that easy!
Cooks Tips
- When possible, buy organic produce.
- Don’t over blend the soup! This avoids ending up with a very gluey texture.
- Add beet pieces into the blender one at a time to taste and until you get your desired pink hue.
- Soup will keep in the fridge up to 5 days.
- Soup garnishes are versatile: play with garnishing with any produce and herbs you'd like are no garnishes at all.
Loving this healthy, delicious and super colorful soup and wanting more colorful soups in your life? Check out my Cauliflower Soup and Beet Soup.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow meon Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let's make waves in the kitchen!
Print Recipe
5 from 9 votes
Vegan Potato Soup
It’s a pretty pink comforting bowl of vegan potato soup that luxuriously creamy, super quick and easy to make and an absolute delight to look at it! Recipe is from Timothy Pakron of Mississippi Vegan.
Prep Time10 minutes mins
Cook Time25 minutes mins
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: Californian
Servings: 4
Author: Daniela Gerson
Ingredients
- 6 cups spring water
- 2 tablespoons rice vinegar
- 3 cups russet potatoes peeled & chopped
- 1 cup raw cashews
- 5 cloves garlic
- 1 tablespoon sea salt
- 2 tablespoons nutritional yeast
- 1 tablespoon onione powder
- 1 tablespoon garlic poweder
- 3 large bay leaves
- 1 small beet raw, peeled and chopped
- 1 large avocado cut into chunks
- 1 bunch fresh dill for garnish
- 1 radish for garnish
- flaky sea salt for garnish
- black pepper to taste
Instructions
For the soup base combine the water, vinegar, potatoes, cashews, garlic, sea salt, nutritional yeast, onion powder, garlic powder, and bay leaves into a large pot and bring to a boil.Once this has come to a boil and the potatoes are tender, remove from heat. Let cool for about 20 minutes.
Once cooled, remove the bay leaves and add the mixture to a high-speed blender. Then add in one piece of raw beet. Blend until smooth. Continue this step, adding more beet, until desired color is reached.
At this point, you are ready to serve. Or return it to the stovetop until needed. Making this the perfect make ahead of time soup. Cover and simmer on low heat.
Garnish with 2 to 3 slices of watermelon radish, ripe avocado chunks, a few sprigs of chopped dill, a sprinkling of Maldon salt, and freshly cracked black pepper.
Notes
- When possible, buy organic produce.
- Don’t over blend the soup! This avoids ending up with a very gluey texture.
- Add beet pieces into the blender one at a time to taste and until you get your desired pink hue.
- Soup will keep in the fridge up to 5 days.
- Soup garnishes are versatile: play with garnishing with any produce and herbs you'd like are no garnishes at all.
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Reader Interactions
Comments
Timothy says
Wow! I am loving all of the images that you took of this recipe sugar booger.... the drama! Such strong compositions. This makes me so very happy. Love you!Reply
- Daniela says
Thank you Timothy!!! You feedback absolutely positively means the world to me!!! You are such an awesome friend, mentor and source of inspiration! I love you too and thanks so much for the epic feedback :)!!!
Reply
- Elaine Benoit says
This soup looks not only beautiful in color but incredibly delicious!! I love your photos and your presentation is perfect and gorgeous!Reply
- Daniela says
You are too kind Elaine!!! The flavor of the soup def blew me away! Such an epic twist on the classic potato soup! And thanks so much for the super sweet feedback! Love and appreciate it :).
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- Nicoletta De Angelis Nardelli says
You really can't beat that color! It just brings happiness and a smile on my face. Plus, I'm sure it tastes amazing. Beautiful photography, have to check out Timothy Pakron!Reply
- Daniela says
Thanks so much for the super sweet feedback Nicoletta!!! And yes def check out Timothy... he is a total culinary rockstar!!! Feel lucky and grateful to call him a friend and mentor :). And am stoked to hear my soup brought a smile to your face!
Reply
- Rebecca Blackwell says
OMG! The color of this soup is AMAZING! I mean... I'm sure it tastes good too, but the color is reason enough to make it. Can't wait to try it. Your photos are gorgeous!
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- Daniela says
Thanks so much for the super sweet feedback Rebecca!!! And yes I love the color too! It's def reason enough to make it and it def tastes delicious too :).
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- Danielle says
Such a great way to prepare potato soup. Healthy, easy and delicious. I use beets not only when I need the flavor but when I need the color as well - never fails.- Daniela says
Yes exactly Danielle! I use beets for their color all the time! They simply lend a slightly sweet earthy flavor to dishes and a magnificent color!!! Thanks so much fro the feedback :).
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- Paula Montenegro says
I love beets and I love soup, so I'm very happy to find this recipe! It reminds me of borscht I made but this one is so much more interesting. For me, learning to use a DSLR, opened up a whole new amazing world of food blogging. I will never forget that. Beautiful colors!
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- Daniela says
Thanks so much for the sweet feedback Paula! I'm right there with ya on the whole wide world that DSLP photography opened up! And I cant wait for you to try this soup :).
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- Aleta says
Not only is this soup absolutely gorgeous, but it looks delicious and nutritious! I love that one small beet can make such beautiful colour and it's so great how easy this recipe is to throw together! Thanks for sharing 🙂Reply
- Daniela says
Absolute pleasure Aleta! The flavors def blew me away and it is indeed so super easy to make :). All about that delicious and nutritious food! And this color too :)!
Reply
- Kelly Anthony says
I totally agree with you. Luxurious is the perfect word to describe this creamy bowl of soup. From the colors to the flavors this soup has it all.Reply
- Daniela says
Super stoked to hear that Kelly! And I really appreciate the feedback! Thanks so much :)!
Reply
- Tammy says
What a beautiful soup! The colors are so vibrant and gorgeous...this sounds delicious too!Reply
- Daniela says
Thanks so much for the super sweet feedback Tammy! Love and appreciate it! I'm def a very colorful food kinda gal :).
Reply
- Elena says
This soup looks so pretty! I'm a big fan of beets, so I will surely give it a try soon! The recipe sounds so easy and I love all the flavors that go into it! Beets pair so well with dill and avocado!Reply
- Daniela says
Awesome Elena! Thanks so much for the super sweet feedback :)! It's def a very easy and flavorful soup! Super stoked for you to make it too!
Reply
- Eva says
Such a beautiful soup! I had a cold beetroot soup in Lithuania that was exactly this pretty pink and it was delicious! Can't wait to try this one.Reply
- Daniela says
Thanks so much for the sweet feedback Eva! Super curious about this beetroot soup ya had in Lithuania! And def let me know how it goes after ya try this one... would absolutely love to hear :)!
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- Karyl Henry says
Wow, those colors are gorgeous! That soup looks almost too pretty to eat. I've never thought to add beets to soup, but I'm dying to try this recipe outReply
- Daniela says
Awesome! So stoked to hear that Karyl! And the key word is *almost* :). Def let me know how it goes when ya make it... I'd absolutely love to hear :)!
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- Analida Braeger says
This seems like an awesome way to get packed full of nutrients, the cashews being in it surprised me , but Im sure its delicious !Reply
- Daniela says
Thanks so much Analida! The cashews at a deliciously surprising twist to potato soup! Nutritious and delicious... just how I love my food :)!
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- Saima says
Wow! If this soup was a fashion model, it would be someone right at the top! It's dazzling! What more can I say? Love your magazine worthy images and dying to make this stunner is all I can manage!Reply
- Daniela says
What you said is absolutely perfect and super sweet Saima! Really appreciate the kind words on my photography and love what your wrote... brought a HUGE smile to my face :)!
Reply
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