Description
This creamy and comforting Vegan Potato Soup combines tender potatoes, cauliflower, and a blend of vegetables in a flavorful broth, enriched with soaked cashews for a smooth, velvety texture. Enhanced with smoked paprika and nutritional yeast for a subtle smoky and cheesy note, this nutritious soup is perfect for a wholesome meal served hot with your favorite vegan toppings.
Ingredients
Scale
Main 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; adds a cheesy note)
- 1 tablespoon freshly squeezed lemon juice
Toppings (Optional)
- Chopped green onions or chives
- Tempeh bacon
- Croutons
- Vegan sour cream
- Vegan cheese shreds
Instructions
- Soak the Cashews: Place the cashews in a medium bowl and cover with room-temperature water. Let them soak while you prepare the rest of the soup to soften them for blending.
- Sauté Vegetables: In a Dutch oven or large soup pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for 3 minutes until slightly softened.
- Add Garlic, Potatoes, and Cauliflower: Stir in the minced garlic, then add the diced potatoes and cauliflower florets. Sauté for about 8 minutes until the potatoes start to soften slightly.
- Add Broth and Seasonings: Pour in the vegetable broth, soy sauce, smoked paprika, kosher salt, and black pepper. Bring the mixture to a steady simmer over medium heat.
- Simmer the Soup: Let the soup simmer gently for 15 to 20 minutes, or until potatoes and cauliflower are tender when pierced with a fork.
- Blend Cashews with Soup: Drain the soaked cashews and place them into a high-powered blender or food processor along with several scoops of the hot soup (fill blender only halfway to prevent splattering). Puree until smooth.
- Puree the Remaining Soup: Blend the rest of the soup in batches or use an immersion blender directly in the pot until the desired creamy consistency is reached. Return all soup to the pot.
- Finish Soup: Stir in the nutritional yeast and freshly squeezed lemon juice for added flavor and creaminess.
- Adjust Seasoning and Serve: Taste and adjust salt and pepper as needed. Serve the soup hot, garnished with your choice of chopped green onions, tempeh bacon, croutons, vegan sour cream, or vegan cheese shreds for an extra boost of flavor and texture.
Notes
- Soaking cashews is essential for a smooth, creamy texture without cooking them.
- Use low sodium vegetable broth and soy sauce to control the salt content.
- Nutritional yeast is optional but adds a pleasant cheesy flavor to the soup.
- If you prefer a chunkier soup, blend only half of the soup and leave the rest as is.
- Toppings can be customized according to dietary preferences or availability.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
