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Vegan Potato Soup

This easy vegan potato soup with potatoes, cauliflower, and cashews is healthy and satisfying. Rich and creamy without dairy or coconut milk!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 servings (about 6 1/2 cups)
Calories: 399 kcal
Course: Main Course
Cuisine: American

Ingredients

  • ½ cup raw cashews
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion diced
  • 3 medium carrots peeled and diced
  • 3 celery stalks diced
  • 3 cloves minced garlic  about 1 tablespoon
  • 1 ½ pounds Russet potatoes about 3 medium or 2 large, peeled and cut into ¾-inch dice
  • 1 medium head cauliflower cut into florets
  • 4 cups low sodium vegetable broth
  • 2 tablespoons low sodium soy sauce
  • 2 teaspoons smoked paprika
  • ¾ teaspoon kosher salt plus additional to taste
  • ¼ teaspoon ground black pepper plus additional to taste
  • ¼ cup nutritional yeast optional; will give the soup a "cheesy" note
  • 1 tablespoon freshly squeezed lemon juice
  • For topping: chopped green onions or chives tempeh bacon, croutons, vegan sour cream, or vegan cheese shreds

Instructions

    Cup of Yum
  1. Place the cashews in a medium bowl and cover with room-temperature water. Let them soak while you prepare the rest of the soup.
  2. 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.
  3. Stir in the garlic. Then, stir in the potatoes and cauliflower. Saute until the potato chunks soften slightly, about 8 minutes.
  4. Add the broth, soy sauce, paprika, salt, and pepper. Bring to a steady simmer.
  5. Let the soup simmer until the potatoes and cauliflower are tender, about 15 to 20 minutes.
  6. 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.
  7. 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.
  8. 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

Serving 1(of 4) Calories 399kcal (20%) Carbohydrates 60g (20%) Protein 12g (24%) Fat 15g (23%) Saturated Fat 2g (10%) Potassium 1546mg (44%) 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

% 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.