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Description
A rich and creamy vegan potato soup made with wholesome ingredients, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup raw cashews, soaked in hot water for at least 30 minutes
- 1/2 cup nutritional yeast
- 1/4 cup water, or more as needed for blending
- Salt and freshly ground black pepper to taste
- Fresh chives, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and add the diced potatoes, dried thyme, and bay leaves.
- Bring the soup to a boil, then reduce the heat to a simmer.
- Cover and cook for 15-20 minutes, or until the potatoes are very tender.
- While the soup simmers, drain the soaked cashews.
- Place the cashews, nutritional yeast, and 1/4 cup of fresh water into a high-speed blender.
- Blend until completely smooth and creamy, adding more water a tablespoon at a time if needed to get the blender moving.
- Once the potatoes are tender, remove the bay leaves from the soup pot.
- Use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, you can transfer about 2 cups of the soup to a regular blender, blend until smooth, and return it to the pot.
- Stir the cashew cream into the soup until well combined.
- Season generously with salt and black pepper to taste.
- Serve hot, garnished with fresh chives.
Notes
- Soaking cashews is crucial for achieving a smooth and creamy texture.
- Adjust the amount of water when blending cashews to reach your desired creaminess.
- Partial blending of the soup adds a nice texture.