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Samosa Soup

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Creamy and hearty vegan, gluten free, grain free potato and coconut milk samosa soup - Yup, it's Vegan

I would happily use samosa potatoes in just about anything. That said, for those times when either you’re really busy, or just really lazy… skip the dough, the folding, and the frying, and turn them into samosa soup! This samosa soup has a potato base, plus nicely browned onions and garlic blended up with all of the classic spices. And it’s just as fast as going to pick up Indian takeout 🙂

You may have seen a recipe floating around the internet for vegan nacho “cheese” dip that relies on carrots and potatoes for its creamy texture. Blending cooked potatoes releases their starches, creating a ‘gooey’ texture that is really weirdly similar to dairy cheese. I’m not personally a big fan of vegan cheese replacements that are really heavy on nutritional yeast (to each his own). But I wanted to hijack that gooey property of blended potatoes to make a silky, creamy soup base. I used coconut milk and some water (or vegetable broth) to thin out the potatoes more, and the result was vegan soup heaven.

Two white bowls of rich and thick potato samosa soup spiced with fragrant cumin, coriander, fennel, turmeric, and cayenne garnished with cilantro and chutney

To conveniently tie in this samosa soup to September’s Legume Appreciation Month theme, I bulked it up with green peas (chickpeas would also work). Topped off with tamarind chutney from our local Indian restaurant for double legumes, this soup is so delicious and satisfying. Bonus: it’s another one of those recipes that will make your kitchen smell so, so good. And it really does taste like samosa filling. 🙂

P.S. you can also make your own quick tamarind chutney with some tamarind paste (that’s the brand I use – a little goes a long way and it lasts forever), sweetener of choice, and your favorite Indian spices. Here’s one chutney recipe.

Samosa Soup | Yup, it's Vegan
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5 from 3 votes

Samosa Soup

This recipe skips the frying and turns potatoes into a hearty, fragrant samosa soup. Gluten-free, grain-free, and vegan.
Course Soup
Cuisine gluten-free, grain-free, Indian, vegan, vegetarian
Keyword samosa soup
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3 servings
Calories 241kcal
Author Yup, it's Vegan

Ingredients

To start:

  • 5 medium potatoes skins intact, scrubbed and roughly chopped
  • 1/2 tsp coconut oil
  • 2 green chilis finely chopped
  • 3 cloves garlic minced
  • 1/2 white or yellow onion diced

For the spice blend:

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/4 tsp fennel seeds
  • 1/4 tsp turmeric
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper

To finish the samosa soup:

  • 3 cups low-sodium vegetable broth (or salted broth and reduce the salt above)
  • 1/3 cup coconut milk (optional)
  • 1/2 lime juiced
  • 1/2 cup cooked green peas, chickpeas, or mung beans (or more)
  • fresh cilantro, tamarind chutney, or other chutney of choice (optional, for serving)

Instructions

  • In a large saucepan, add the potatoes along with water to cover them by a few inches. Bring to a boil, and cook until the potatoes are fork tender. Rinse and drain the cooked potatoes.
  • Meanwhile, warm the coconut oil over medium heat in a skillet. Add the chilis, garlic, and onion, and stir. Cook for 2-3 minutes, until softened slightly.
  • Add all of the ingredients for the spice blend, and stir. Continue stirring frequently, cooking at medium heat for about 2 more minutes, until the spices are fragrant and slightly browned.
  • Remove from the heat, and remove the mixture from the pan immediately. Add to a blender or food processor, and blend until mostly smooth.
  • Add the cooked potatoes to the blender, along with as much of the water or broth as needed to blend. Blend until smooth (or leave slightly chunky if you prefer).
  • Transfer the mixture to the saucepan, add the rest of the water or broth, the (optional) cocnout milk, and the lime juice. Bring to a gentle boil, then reduce to a simmer.
  • Simmer for 10-15 minutes, or until the flavors have come together to your liking. Stir in the cooked beans and adjust seasoning as desired. Serve hot, topped with fresh cilantro, and chutney (if using/available).

Nutrition

Serving: 1bowl | Calories: 241kcal | Carbohydrates: 51g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 643mg | Potassium: 1160mg | Fiber: 5g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 70.1mg | Calcium: 110mg | Iron: 3.1mg

The flavor profile for this samosa soup was adapted from the potato filling in Vegan Richa’s samosa french toast (yes please)!

Closeup of hot and silky vegan Indian samosa soup with green peas, chickpeas, or mung beans and fresh cilantro -

Comments

  1. Alison says

    We as a family are going more plant based. I, as Mom and main chef, get to make this decision 🙂 Trying to go with what I have on hand. Any reason this can’t be made with ground coriander?

    Reply

  3. Carla says

    5 stars
    Absolutely amazing. I’m so happy Google pulled this recipe up. I never thought about samosa soup though I love samosas. I actually enjoy the vegetable one over the meat ones every time! I did tweak it a bit to make it low-starch. I used Cauliflower instead of potatoes and I had to add ginger. Aside from that! Amazing!

    Reply

  5. Paul says

    Whoa, sheer culinary genius here, in the imaginings and the putting together of one of the best indian foods (which most veggies crave like no other cuisine) and sharing the spicy goodness, will make this soon, thank you!

    Reply

  6. Leah says

    5 stars
    I found this recipe recently – maybe from a Buzzfeed list or some other roundup? – and made it for dinner tonight. So good! My nine year old ate two bowls! I left out the chile because she doesn’t care for spicy, and it was still great. Thank you!! This is definitely going in the regular lineup.

    Reply

  10. Felicia says

    This looks delicious!

    Tragically, I’ve never had a samosa. But it looks really good in soup form!

    Do you know about how many cups of soup this recipe makes? I want to make it for a party, but I’d need to know the yield of the recipe to figure out if I need to double it or something.

    Thanks!

    Reply

    • Shannon @ Yup, it's Vegan says

      Thanks 🙂 hope you get to try the real thing eventually, too!

      Unfortunately I didn’t measure the final volume of the soup. If I had to estimate I would say about 6 cups, but you’ll have to take that with a grain of salt. Sorry I couldn’t be more helpful 🙁

      If you’re making it for a party I would suggest serving it right when it’s done, or keeping it on some kind of hot plate. It starts to get really thick when it cools – it’s much better to eat piping hot.

      Reply

  15. Sophie says

    Holy moly! I used to live in Africa and I freaking LOVED samosas! I haven’t had them in forever since I went vegan, but this soup sounds absolutely amazing and perfect for a cool, fall day. Thanks so much for sharing! I can’t wait to give it a try 🙂

    Reply

    • Shannon @ Yup, it's Vegan says

      Oh, how cool! May I ask what country you lived in? I actually used to live in Ghana. I never had a samosa there, too busy eating AMAZING groundnut stew, beans and rice, and fried plantains errday! I’m sure that the local samosas were prooooobably not vegan, haha. Anyway, if you end up trying this, let me know how you like it 🙂

      Reply

  21. Karyn says

    This looks great — I’d love to try it. What kind of chilis do you use? Just something like jalapeño or serrano?

    Reply

    • Shannon @ Yup, it's Vegan says

      I think that Richa’s samosa potato recipe (which inspired this soup) asks for the long, thin Indian green chilis, but I used jalapeno because I have them growing in my garden right now :). I’m sure any type would work, just use less if it’s a super spicy one.

      Reply

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I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
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