Vegan Potato Soup
Ingredients
The soup base
-
1
tbsp
olive oil
-
1
tbsp
vegan butter
-
1
medium-sized
sweet white onion, finely chopped
-
2
large cloves
garlic, rough chop
-
1
tsp
sea salt
-
½
tsp
black pepper
-
½
tsp
smoked paprika
-
2
tsp
vegetable stock paste
-
5
medium-large
russet potatoes, peeled and cubed
-
5
cups
hot water
-
1
cup
cashew cream
-
½
cup
soaked cashews
-
1
cup
water (for blending cashews)
-
2
tbsp
nutritional yeast
-
1
cup
vegan smoked gouda, grated
Toppings
-
to taste
fresh chives
-
to taste
vegan bacon
-
to taste
olive oil
-
to taste
dill (spice or fresh)
-
to taste
black pepper
-
to taste
lemon
Instructions
- Heat olive oil and vegan butter in a large pot for 20 seconds.
- Add chopped onion and cook until translucent, about 10 minutes, stirring often.
- Add garlic and cook for another 5 minutes.
- Stir in seasoning, vegetable stock paste, and cubed potatoes, cooking for an additional 5 minutes.
- Increase heat to high, add hot water, and bring to a boil.
- Once boiling, reduce heat and simmer until potatoes are soft.
- Add cashew cream, nutritional yeast, and vegan gouda, cooking for 3 minutes.
- Blend the soup until smooth, then serve with desired toppings.
Nutrition Facts (estimated)
Servings
5
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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