One of my go-to comfort foods during this time is the Daniel Fast potato soup recipe. I love how it warms me up and fills me without making me feel heavy. This soup brings comfort with every spoonful.
It’s creamy, flavorful, and packed with wholesome ingredients I always have on hand. I make it in one pot, which saves me time and keeps cleanup easy. It’s the kind of recipe I can enjoy for lunch or dinner.
I’ve tested this one in my kitchen many times. It never fails me. If you’re on the fast or just want a healthy soup, this one might become your favorite too.
What Soups Help You Lose Weight?
Soups that help me lose weight are always broth-based and loaded with vegetables. I go for ones with fiber-rich ingredients like cabbage, carrots, spinach, and lentils.
They keep me full without adding too many calories. I skip cream and oils and use herbs and spices for flavor.
My favorites are cabbage soup, lentil soup, and veggie-packed tomato soup. They’re light, satisfying, and easy to make.
How To Make Daniel Fast Potato Soup Recipe?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Difficulty: Easy
Cuisine: American
Yield: 6 servings
Equipment Needed
- Large soup pot
- Wooden spoon
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Immersion blender or regular blender
Ingredients
- 2 tablespoons extra-virgin olive oil or coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, peeled and sliced
- 4 cups vegetable broth
- 4 cups potatoes, peeled and diced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 cup unsweetened almond milk
- 2 tablespoons fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Sauté Aromatics
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add Vegetables and Spices
Introduce the sliced carrots, diced potatoes, dried thyme, rosemary, sage, salt, and black pepper to the pot. Stir well to combine the flavors.
3. Pour in Broth and Simmer
Pour the vegetable broth into the pot, ensuring the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the potatoes and carrots are tender.
4. Blend the Soup
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
5. Add Almond Milk
Stir in the unsweetened almond milk to achieve a creamy consistency. Heat the soup for an additional 5 minutes, stirring occasionally.
6. Serve
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot and enjoy!
Nutrition Facts (Per Serving)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 27g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 3g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Serving Suggestions
When I serve this Daniel Fast potato soup recipe, I like to keep things simple but satisfying. I usually pair it with a slice of whole-grain, oil-free flatbread or a small bowl of fresh mixed greens dressed with lemon juice.
For extra crunch and protein, I sometimes top the soup with roasted chickpeas or sunflower seeds—just make sure they’re unsalted and dry-roasted to stay within fast guidelines.
A sprinkle of fresh herbs like parsley or cilantro adds a burst of freshness that I really enjoy. This soup also works great as a light dinner or nourishing lunch when I want something warm, filling, and spiritually grounding.
My Special Tips For Daniel Fast Potato Soup
- Use starchy potatoes like Russet or Yukon Gold.
These blend smoother and give the soup a creamy feel without needing cream. - Sauté veggies slowly.
I take my time with the onions and garlic to build flavor—this is my secret for a rich-tasting soup without broth cubes or additives. - Check the label on your vegetable broth.
I always choose a no-added-sugar, no-preservative broth to keep things fast-friendly. - Blend only half the soup.
I love blending half and leaving the rest chunky—it gives the soup both creaminess and texture. - Add almond milk last.
I stir in unsweetened almond milk after blending so it doesn’t split or curdle during the simmer. - Top with fresh herbs and lemon zest.
I always finish with parsley or cilantro and a tiny touch of lemon zest to brighten the whole bowl. - Make it spicy if you want.
I sometimes add a pinch of red chili flakes or smoked paprika for warmth—it lifts the flavor without overpowering the fast’s intention. - Let it sit before serving.
I often make it ahead and let it rest for 30 minutes before eating. The flavors come together beautifully.
Health Benefits of this Daniel Fast Potato Soup Recipe
This Daniel Fast Potato Soup Recipe isn’t just comforting—it’s packed with health benefits that support both body and spirit.
The potatoes give me a great source of complex carbs that keep me energized throughout the day. Carrots add beta-carotene, which supports my skin and immune system.
Garlic and onions bring natural anti-inflammatory properties, and the olive oil adds healthy fats that help with nutrient absorption. I love that this soup is high in fiber, which keeps my digestion on track during the fast.
Plus, it’s low in calories, completely plant-based, and hydrating, which helps me stay balanced and focused. Every bowl feels like I’m nourishing more than just my hunger.
Can I Keep Freeze?
Yes, I freeze this soup all the time. I let it cool, pour it into containers, and freeze it for up to 3 months. I thaw it in the fridge and reheat it on the stove. It still tastes amazing.
Note
Ensure all ingredients, especially the vegetable broth and almond milk, are compliant with the Daniel Fast guidelines—free from added sugars, preservatives, and artificial additives.
Conclusion
This Daniel Fast Potato Soup Recipe keeps me grounded, nourished, and energized during my fasting season. I love how it blends comfort and purpose in one bowl.
The creamy texture from coconut milk, the earthiness of potatoes, and the aroma of garlic and thyme make this recipe one I keep coming back to.
It’s easy, wholesome, and aligns perfectly with the spirit of the Daniel Fast Potato Recipe. If you’re looking for something filling that still honors your fast, this soup is the one I always recommend. Keep it simple, keep it soulful—and enjoy every spoonful.