Creamy + Easy Vegan Potato Soup
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
5
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Course
Main Course, Soup, Lunch
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Cuisine
Vegan
Creamy + Easy Vegan Potato Soup
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This Vegan Potato Soup is to die for. Who doesn't love a baked potato? Well now I've made it into a healthy soup form.
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Ingredients
- 1 tbsp. olive oil
- 1 tbsp. vegan butter
- 1 onion finely chopped, medium-sized; sweet white
- 2 garlic rough chop, large cloves
- 1 tsp salt sea salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 2 tsp vegetable stock paste
- 5 russet potato peeled and cubed, medium-large
- 5 cups water hot
- 1 cup cashew cream 1/2 cup soaked cashews + 1 cup water blended till smooth
- 2 tbsp. nutritional yeast
- 1 cup vegan smoked gouda grated
Toppings:
- chive fresh
- vegan bacon
- olive oil
- dill or fresh dill
- black pepper
- lemon
Instructions
- Into a large pot add your olive oil + butter and heat on medium heat for 20 seconds before adding the onion and cooking till translucent and caramelized. This may take up to ten minutes. Stir often to avoid burning. After your onions are fragrant and soft you can add your garlic and cook for another 5 minutes. Now, add the seasoning, spices, vegetable stock paste and potatoes and cook for another 5 minutes or so. Stir often to avoid burning the potatoes.
- Increase your heat to high and add water to the pot. Bring mixture to a boil. Once boiling, reduce heat to low and simmer till your potatoes are soft and completely cooked.
- Add cashew cream, nutritional yeast and gouda and cook for 3 minutes. Transfer soup mixture to a high-speed blender and blend for around 1 minute or until perfectly silky smooth.
- Serve immediately with fresh chives, vegan bacon, olive oil, dill spice or fresh dill fresh, cracked pepper and a light dash of lemon.
- Enjoy!
Notes
- Cashews must soak in warm water for at least 4 hours before blending with fresh water.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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