Easy Vegan Potato Soup

A very filling and healthy vegan potato soup!

Prep Time:
25 mins
Cook Time:
3 hrs 10 mins
Total Time:
3 hrs 35 mins
10 servings


  • 8 cups water, or more as needed

  • 3 cups cashew milk

  • 2 cups cooked brown rice

  • 6 large red potatoes, diced

  • 1 medium head cabbage, sliced

  • 6 large carrots, diced

  • 1 medium yellow onion, diced

  • 2 tablespoons vegan butter

  • 1 tablespoon olive oil

  • 2 teaspoons garlic powder

  • 2 teaspoons salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon onion powder


  1. Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Boil for 5 minutes, then reduce heat to low, cover, and simmer for 3 hours. Stir occasionally while simmering and add any extra seasonings as desired.

Cook's Notes:

Any non-dairy milk can be used in place of cashew milk.

For more protein you can add 1 can of dark red kidney beans.

Try serving this soup in warm rosemary-olive bread bowls.

Nutrition Facts (per serving)

367 Calories
13g Fat
58g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 367
% Daily Value *
Total Fat 13g 17%
Saturated Fat 1g 5%
Sodium 769mg 33%
Total Carbohydrate 58g 21%
Dietary Fiber 8g 30%
Total Sugars 8g
Protein 7g
Vitamin C 56mg 279%
Calcium 87mg 7%
Iron 3mg 14%
Potassium 1360mg 29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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