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Hearty Potato Soup

Serves: 4

Ready in: 15 to 30 mins

Cost Cutting Eco Friendly Freezes Well Gluten Free‏ Quick Make

Hearty Potato Soup Recipe: Veggie


450g Maris Piper potatoes, peeled
1 tbsp olive oil
20g polyunsaturated margarine
1 large onion, chopped
2 garlic cloves, crushed
2 bay leaves
1 tsp Dijon mustard
850ml hot gluten-free vegetable stock
150ml milk
chives, chopped, to serve


  • Heat the olive oil and butter in a large saucepan. Once the butter has melted, add the onion and bay leaves. Sauté for about five minutes until the onion has softened, but not coloured.
  • Meanwhile cut the potatoes into rough 2cm pieces then add to the pan along with the garlic. Stir to coat in the butter then cover with a lid. Cook over a low-medium heat for about eight minutes stirring once or twice to prevent the potato sticking to the base of the pan.
  • Stir in the mustard and pour in the stock, then bring to a simmer and cook with the lid off for 12 minutes until the spuds are cooked through.
  • Remove from the heat and take out the bay leaves. Cool slightly before adding the milk and then blend well in a food processor or liquidiser until completely smooth.
  • Season to taste and serve hot, garnished with chopped chives and a twist of black pepper.
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