Vegan Potato Soup
Ingredients
The soup base
-
1½
pounds
russet potatoes
-
1
medium
head cauliflower
-
3
medium
carrots
-
3
stalks
celery
-
1
large
yellow onion
-
3
cloves
garlic
The thickening agents
-
½
cup
raw cashews
-
4
cups
low sodium vegetable broth
Seasonings
-
2
tablespoons
low sodium soy sauce
-
2
teaspoons
smoked paprika
-
¾
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
¼
cup
nutritional yeast
-
1
tablespoon
freshly squeezed lemon juice
For topping
-
to taste
chopped green onions or chives
-
to taste
tempeh bacon
-
to taste
croutons
-
to taste
vegan sour cream
-
to taste
vegan cheese shreds
Instructions
- Soak the cashews in water.
- Sauté the onion, carrots, and celery in olive oil.
- Add garlic, potatoes, and cauliflower, cooking until slightly softened.
- Pour in the broth, soy sauce, paprika, salt, and pepper, then simmer until tender.
- Blend the cashews with part of the soup until smooth, then return to the pot.
- Stir in nutritional yeast and lemon juice, adjust seasoning, and serve hot.
Nutrition Facts (estimated)
Servings
4 servings
Calories
399
Total fat
15g
Total carbohydrates
60g
Total protein
12g
Sodium
20mg
Cholesterol
0mg
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