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Vegan Cream of Potato Soup with Coconut Cheese

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  • prep time - 5 mins
  • cook time - 30 mins
  • total time - 35 mins
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  • serves - 3

We’re amazingly lucky to be able to showcase recipes from the wonderfully talented Maria Koutsogiannis of Food by Maria. This vegan soup recipe is delicious!

A lover of organic whole foods and plant-based eating advocate, Maria’s recipes are gluten-free, dairy-free, and simple to prepare. Most importantly however they are full of flavour and as recipes, actually, work.

Just 5 minutes prep and 30 minutes cook time, enjoy this healthy, warming winter soup.


  • 4 tbsp EVOO (Extra Virgin Olive Oil)
  • ¼ of a large white onion, diced
  • 3 large white potatoes, cubed
  • 1 tsp pink Himalayan sea salt
  • 1 tsp fresh cracked black pepper
  • 1 tsp dill (dry)
  • Boiled water — enough to just cover the potatoes
  • 1 sachet of your favourite vegetable stock (Knorr, Or Kallo) (I used this because I didnt have any Vegetable Stock on hand, but if you do, use instead!)
  • 1 cup of grated coconut cheese
  • 1 cup of coconut milk (from carton)


  1. Into a large pot add your EVOO. Then drop in your onions, and sweat down for around 5 minutes on medium heat. Stir to avoid burning.
  2. Once caramelized add your potatoes, and season with salt, pepper, and dill. Stir, and simmer on medium for around 10 minutes, till the potatoes have a golden exterior.
  3. Turn heat to high, add your water, and vegetable stalk.
  4. Bring to boil, then simmer on low heat till your potatoes are completely cooked (around 10 minutes).
  5. Once your potatoes are cooked, remove pot from heat and transfer mixture to your high speed blender. I had to blend twice.
  6. Transfer your blended soup back into the pot, and add your cheese, and coconut milk.
  7. Reheat for 3 minutes, and serve hot!
  8. Garnish with Fresh Dill, EVOO, and fresh squeezed lime.

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