This filling cream of potato soup is hearty and satisfying. It’s everything a great bowl of cream of potato soup should be, vegan or not!
Filling Potato Soup
1 onion, chopped
1 carrot, chopped
stalks of celery
1-2 cloves garlic, minced
1 small jar of nutritional yeast
raw cashews (plus boiling water for soaking)
600 ml vegetable broth (600 ml water + 2.5 tsp bouillon powder)
salt and black pepper, to taste
2 tbsp vegetable oil
In a small bowl, cover cashews with boiling water and set aside to soften.
Peel and chop potatoes in bite-sized pieces, chop onion, celery, carrot and garlic in cubes.
Add peeled and chopped potatoes to a large pot and cover with cold water. Bring to a boil over high heat. Reduce heat and simmer potatoes for 10-15 minutes, or until they are tender. Drain and set aside.
Add cashews and draining water to a blender and blend until creamy. Add ¼ to ⅓ of the boiled potatoes (depending on your desired consistency) and blend.
In the same pot used to boil the potatoes, add oil, onions, garlic carrots, celery, and salt. Cover and cook over low heat until tender. Do not brown.
Turn heat to medium and add the vegetable broth. Stir in the blended cashew/potato mixture. Add the chopped potatoes.
Cook on medium-low for 5 minutes. If desired, adjust consistency with water or vegetable broth. Adjust seasoning, adding nutritional yeast flakes, salt, pepper to taste. Top with fresh thyme and enjoy!
- Cashews are a wonderful source of healthy fats and protein.
- Potatoes are a good source vitamin B6, which is a nutrient that plays an important role in carbohydrate and protein metabolism. It helps turn the energy from food into energy your body can use.