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Home » Vegan Soup Recipes » Samosa Soup

Samosa Soup

September 16, 2014 By Shannon @ Yup, it's Vegan 48 Comments

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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 -

Filed Under: Popular, Soup, Summer Tagged With: CSA, grain-free, high-vegetable, Indian-inspired, legumes, nut-free, soy-free, sweetener-free

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Comments

  1. Alison says

    January 9, 2021 at 09:42

    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
    • Shannon @ Yup, it's Vegan says

      January 13, 2021 at 16:27

      Go ahead!

      Reply
  2. Antoinette says

    November 20, 2020 at 09:04

    Any suggestions on making this in an instant pot?

    Reply
  3. Carla says

    January 7, 2020 at 12:27

    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
  4. Erin says

    November 24, 2018 at 13:36

    Looks yummy! Would it still be okay if reheated and served the day after it is made?

    Reply
    • Shannon @ Yup, it's Vegan says

      November 25, 2018 at 17:47

      Definitely!

      Reply
  5. Paul says

    January 7, 2016 at 16:03

    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

    December 2, 2015 at 18:26

    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
  7. Nathalie H. says

    August 13, 2015 at 06:42

    5 stars
    I just made this recipe yesterday and we loved it! Thank you a thousand times for sharing it.

    Reply
  8. HW says

    October 10, 2014 at 11:38

    Made this last night, tastes just like samosas! Thanks for the recipe!

    Reply
    • Shannon @ Yup, it's Vegan says

      October 10, 2014 at 11:41

      Thanks for your comment – so happy that you enjoyed it! 🙂

      Reply
  9. Kate says

    October 9, 2014 at 09:59

    I made this last night and posted it on my blog! Thank you for a delicious recipe! https://mainlyveggie.squarespace.com/main/2014/10/9

    Reply
    • Shannon @ Yup, it's Vegan says

      October 10, 2014 at 11:21

      Awesome, Kate! I’m so happy that you liked it! 🙂

      Reply
  10. Felicia says

    October 5, 2014 at 16:27

    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

      October 5, 2014 at 16:40

      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
    • Mychal says

      November 19, 2015 at 10:52

      I made this last night (haven’t tried it yet though!) and I think it made approximately 6 servings.

      Reply
  11. Becky says

    September 29, 2014 at 04:43

    I love samosas and I love soup…. thank you so much for this!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 29, 2014 at 11:24

      Of course – and same here! 🙂

      Reply
  12. MeShell says

    September 25, 2014 at 18:15

    My obsession with this soup knows no bounds. Brilliant, thanks!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 26, 2014 at 20:05

      It makes me really happy that you enjoyed it 😀

      Reply
  13. Rachel from The Judgmental Vegan says

    September 24, 2014 at 22:32

    What perfect fall food! Every time I go to an Indian restaurant, I feel like my meal isn’t complete without a samosa. I must make this! Thank you for sharing 🙂

    Reply
    • Shannon @ Yup, it's Vegan says

      September 25, 2014 at 08:36

      Thanks! I am the EXACT same way, hahah. Sometimes I will eat a whole order of samosas and then not even be hungry for my main course… totally worth it, of course. They are so good.

      Reply
  14. Sarah says

    September 24, 2014 at 21:24

    Needs fresh ginger, otherwise delicious!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 25, 2014 at 08:35

      I can appreciate that opinion 🙂 I didn’t have ginger on hand when I made this, and I found it perfectly tasty without it – however, if I had ginger, I would definitely put it in!

      Reply
  15. Sophie says

    September 24, 2014 at 18:40

    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

      September 25, 2014 at 08:34

      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
  16. lynn @ the actor’s diet says

    September 24, 2014 at 15:42

    this is truly brilliant!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 25, 2014 at 08:30

      Thanks, Lynn!

      Reply
  17. Millie | Add A Little says

    September 24, 2014 at 11:14

    This looks amazing Shannon – definitely will try this out as winter is approaching!!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 25, 2014 at 08:26

      Thank you, Millie – let me know how you like it 🙂

      Reply
  18. Emma says

    September 23, 2014 at 12:12

    I love samosas. I could eat the filling by the spoonful so this recipe looks amazing!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 24, 2014 at 06:12

      Thanks! I’m exactly the same way 🙂

      Reply
  19. Lindsay @ KitchenOperas says

    September 21, 2014 at 13:11

    What a brilliant idea! This is definitely going on the fall rotation! Mmmmm, samosa soup 🙂

    Reply
    • Shannon @ Yup, it's Vegan says

      September 24, 2014 at 06:16

      Thanks, Lindsay – let me know how you like it!

      Reply
  20. kendy says

    September 18, 2014 at 12:46

    that looks so warming & comforting!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 20, 2014 at 22:04

      Thanks, Kendy!

      Reply
  21. Karyn says

    September 17, 2014 at 14:06

    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

      September 17, 2014 at 14:25

      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
  22. Katie @ Produce on Parade says

    September 16, 2014 at 19:10

    This is completely up my alley, and oh my freakin’ goodness are you kidding me? Legume Appreciation Month?! Hah! I looooove it! 🙂

    Reply
    • Shannon @ Yup, it's Vegan says

      September 20, 2014 at 22:03

      What can I say, I appreciate legumes! =]

      Reply
  23. Melissa Belanger says

    September 16, 2014 at 15:21

    I am loving the spices in this soup! Fennel adds the best flavor 🙂 I’ve actually never had samosas but they look so difficult to make. This is such a better alternative!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 20, 2014 at 22:03

      I’m a big fennel person, too! Ooh, if you get the chance, you should definitely try samosas… they’re freaking fantastic, but I prefer to let other people make them for me most of the time 🙂

      Reply
  24. Cheryl says

    September 16, 2014 at 08:49

    Dude, veggie samosas are one of my absolute favorite foods. I love that you turned it into a soup.. can’t wait to make this!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 17, 2014 at 15:50

      Same here! Sometimes if we get Indian takeout, I’ll just have two entire orders of samosas for my meal…. it’s bad.

      Reply
  25. Caeli @ Little Vegan Bear says

    September 16, 2014 at 08:35

    My kind of dish – I love samosas but can totally be too lazy to go to the trouble of making them. I love this idea!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 17, 2014 at 15:49

      Exactly! This is soo much easier =]

      Reply
  26. Sara says

    September 16, 2014 at 07:55

    When MoFo’s over, I’m sooo going to try this, looks perfect!

    Reply
    • Shannon @ Yup, it's Vegan says

      September 17, 2014 at 15:49

      Thanks! I know what you mean, about not having time to try anyone else’s recipes during MoFo… 🙂

      Reply

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using seasonal produce and global inspiration.
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