Creamy Healthy Potato Soup
Ingredients
The soup base
-
3
lbs
Russet potatoes, diced
-
1
large
onion, diced
-
3
large
carrots, chopped
-
6
cloves
garlic, minced
-
1
bunch
kale, de-stemmed and chopped
-
8
cups
water or broth
-
1
tbsp
salt, to taste
-
½
tsp
ground black pepper, to taste
The creamy elements
-
¾
cup
raw cashews
-
⅓
cup
nutritional yeast
-
1
tbsp
olive oil
-
1
lemon
juiced
Instructions
- Soak cashews in hot water to soften.
- Sauté onions in olive oil with a pinch of salt for 5 minutes, then add carrots and cook for another 3 minutes, followed by garlic for 1 more minute.
- Add potatoes, kale, water or broth, salt, and pepper to the pot and bring to a boil.
- Reduce heat to low and simmer for 20 minutes.
- Ladle 3 cups of soup into a measuring cup and let cool.
- Drain cashews and blend with the cooled soup until smooth.
- Pour the blended mixture back into the pot, add nutritional yeast and lemon juice, and stir to combine. Adjust seasoning as needed.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
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