Vegan Potato Soup
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Prep Time
20 mins
-
Cook Time
35 mins
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Total Time
55 mins
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Servings
4 servings (about 6 1/2 cups)
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Calories
399 kcal
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Course
Main Course
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Cuisine
American
Vegan Potato Soup
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This easy vegan potato soup with potatoes, cauliflower, and cashews is healthy and satisfying. Rich and creamy without dairy or coconut milk!
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Ingredients
- ½ cup cashew nuts raw
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion diced
- 3 medium carrot peeled and diced
- 3 celery diced, stalks
- 3 cloves garlic about 1 tablespoon, minced
- 1 ½ pounds russet potato about 3 medium or 2 large, peeled and cut into ¾-inch dice
- 1 medium cauliflower cut into florets, head
- 4 cups vegetable broth low sodium
- 2 tablespoons soy sauce low sodium
- 2 teaspoons smoked paprika
- ¾ teaspoon kosher salt plus additional to taste
- ¼ teaspoon black pepper plus additional to taste, ground
- ¼ cup nutritional yeast optional; will give the soup a "cheesy" note
- 1 tablespoon lemon juice freshly squeezed
- green onion tempeh bacon, croutons, vegan sour cream, or vegan cheese shreds, chopped, for topping, or chives
Instructions
- Place the cashews in a medium bowl and cover with room-temperature water. Let them soak while you prepare the rest of the soup.
- In a Dutch oven or large soup pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for 3 minutes.
- Stir in the garlic. Then, stir in the potatoes and cauliflower. Saute until the potato chunks soften slightly, about 8 minutes.
- Add the broth, soy sauce, paprika, salt, and pepper. Bring to a steady simmer.
- Let the soup simmer until the potatoes and cauliflower are tender, about 15 to 20 minutes.
- Drain the cashews and place in a high-powered blender or a food processor fitted with a steel blade. Ladle in several scoops of the soup (be careful to only fill the blender about halfway, however, as hot soup can splatter). Puree until smooth, then transfer back to the soup pot.
- Puree the rest of the soup, either by transferring it to a blender in batches or with an immersion blender. Return all of the soup to the pot, then stir in the nutritional yeast and lemon juice.
- Taste the soup and adjust the salt and pepper as desired. The amount of salt you need will vary based on the broth you use. Serve hot, topped with chopped green onions, tempeh bacon, and/or croutons as desired.
Notes
- TO STORE: Refrigerate potato soup in an airtight storage container for up to 5 days.
- TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat.
- TO FREEZE: Potato soups can become grainy once frozen and thawed, so I don't recommend freezing this soup.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
399kcal
(20%)
Carbohydrates
60g
(20%)
Protein
12g
(24%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Potassium
1546mg
(33%)
Fiber
10g
(40%)
Sugar
12g
(24%)
Vitamin A
8149IU
(163%)
Vitamin C
90mg
(100%)
Calcium
97mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings (about 6 1/2 cups)
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 399kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Potassium | 1546mg | 33% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 8149IU | 163% |
| Vitamin C | 90mg | 100% |
| Calcium | 97mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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