Creamy Potato Cilantro Soup
Creamy potato cilantro soup made without cream or dairy. Potatoes are cooked until soft, then blended with fresh cilantro for a silky, comforting soup. Ready in 30 minutes with simple ingredients.
6 people
Calories: 23kcal
Ingredients
- ½ white or yellow onion sliced
- 1 tablespoon olive oil
- 3 medium potatoes Yukon Gold or Russet, peeled and cut into chunks
- ½ bunch fresh cilantro stems and leaves
- 4 cups vegetable broth or water
- Salt and pepper to taste
- To serve:
- Toasted sliced almonds or roasted peanuts
- Fresh cilantro leaves
Instructions
- Heat the oil in a pot over medium heat. Add the sliced onion and cook for 3 to 5 minutes until translucent.
- Add the potato chunks and cover with broth or water. Season with salt. Cover and simmer over medium low heat until the potatoes are very soft, about 20 minutes.
- Add the fresh cilantro (stems and all). Blend until smooth and creamy. Start on low speed and increase gradually.
- Taste and adjust salt and pepper. Serve topped with toasted almonds or peanuts and fresh cilantro.
Notes
- Yukon Gold and Russet give the creamiest result, but any potato works.
- Don't overblend. Potatoes get gummy if blended for too long. Stop as soon as it's smooth.
- If too thick, add more broth or water.
- For extra flavor, add a bay leaf or marjoram while cooking (remove before blending).
- Swap cilantro for spinach, arugula, or celery if preferred.
- For a creamier version, use almond milk or oat milk instead of water.
- Stores in the fridge up to 3 days. Freezes well for up to 2 months.
Nutrition
Serving: 250grs | Calories: 23kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 627mg | Potassium: 17mg | Fiber: 1g | Sugar: 2g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg