Cheesiest Potato Soup from The Abundance Diet by Somer McCowanOne of the hardest things for people switching to a vegan diet is ditching the dairy. There’s just something about creamy and cheesy foods that makes them hard to let go. This dairy-free soup from The Abundance Diet by Somer McCowan proves that you can have your (vegan) creamy and cheesy flavors and not miss a thing!

Cheesiest Potato Soup

Makes 4 servings

Ingredients

  • 4 cups vegetable broth
  • 1 medium onion, cut into 1/4-inch dice (about 1 cup)
  • 1 large carrot, cut into 1/4-inch slices
  • 1 large celery rib, cut into 1/4-inch slices
  • 1 large clove garlic, minced
  • 3 medium red potatoes (about 16 ounces), scrubbed or peeled, and cut into 1/2-inch dice
  • 1 tablespoon dried or fresh parsley
  • 1 cup water
  • 1/2 cup raw cashew pieces (soaked for 4 to 6 hours)
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh or bottled lemon juice
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon ground mustard powder
  • 1/4 teaspoon turmeric
  • 1 tablespoon mellow white miso
  • 1/4 cup nutritional yeast
  • Dash of cayenne
  • 3 tablespoons tapioca starch or non-GMO cornstarch
  • 1 teaspoon sea salt, or to taste
  • 1/4 teaspoon ground black pepper

Preparation

  1. Heat 1/4 cup of the vegetable broth in a large soup pot over medium heat. Add the onion, carrot, and celery, and sauté until the onion is translucent, about 5 minutes. Add additional broth if necessary to keep the vegetables from burning. Add the garlic and sauté for a minute or two more. Add the remaining vegetable broth, potatoes, and parsley and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 to 20 minutes.
  2. While the soup is simmering, in a high-speed blender, combine the water, cashews, tomato paste, lemon juice, smoked paprika, mustard powder, turmeric, miso, nutritional yeast, cayenne, and tapioca starch and blend until very smooth and creamy, 1 to 2 minutes.
  3. Pour the blended liquid into the pot of soup and let simmer for a few minutes more. The cashew cream will thicken the soup a bit. Add the salt and pepper, to taste. For a thicker, creamier soup, put half the soup through the blender or pulse several times with an immersion blender.
Note: This recipe can easily be made into cheesy broccoli soup. Simply substitute 1 medium head of finely chopped broccoli for the potatoes.

The Abundance Diet by Somer McCowan

Recipe from The Abundance Diet, © 2015 by Somer McCowan. Photo by Ann Oliverio. Used by permission from Vegan Heritage Press LLC.

Printable Cheesiest Potato Soup recipe:

Cheesiest Potato Soup
Author: 
 
Ingredients
  • 4 cups vegetable broth
  • 1 medium onion, cut into ¼-inch dice (about 1 cup)
  • 1 large carrot, cut into ¼-inch slices
  • 1 large celery rib, cut into ¼-inch slices
  • 1 large clove garlic, minced
  • 3 medium red potatoes (about 16 ounces), scrubbed or peeled, and cut into ½-inch dice
  • 1 tablespoon dried or fresh parsley
  • 1 cup water
  • ½ cup raw cashew pieces (soaked for 4 to 6 hours)
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh or bottled lemon juice
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground mustard powder
  • ¼ teaspoon turmeric
  • 1 tablespoon mellow white miso
  • ¼ cup nutritional yeast
  • Dash of cayenne
  • 3 tablespoons tapioca starch or non-GMO cornstarch
  • 1 teaspoon sea salt, or to taste
  • ¼ teaspoon ground black pepper
Instructions
  1. Heat ¼ cup of the vegetable broth in a large soup pot over medium heat. Add the onion, carrot, and celery, and sauté until the onion is translucent, about 5 minutes. Add additional broth if necessary to keep the vegetables from burning. Add the garlic and sauté for a minute or two more. Add the remaining vegetable broth, potatoes, and parsley and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15 to 20 minutes.
  2. While the soup is simmering, in a high-speed blender, combine the water, cashews, tomato paste, lemon juice, smoked paprika, mustard powder, turmeric, miso, nutritional yeast, cayenne, and tapioca starch and blend until very smooth and creamy, 1 to 2 minutes.
  3. Pour the blended liquid into the pot of soup and let simmer for a few minutes more. The cashew cream will thicken the soup a bit. Add the salt and pepper, to taste. For a thicker, creamier soup, put half the soup through the blender or pulse several times with an immersion blender.
Notes
This recipe can easily be made into cheesy broccoli soup. Simply substitute 1 medium head of finely chopped broccoli for the potatoes.

Recipe from The Abundance Diet, © 2015 by Somer McCowan. Photo by Ann Oliverio. Used by permission from Vegan Heritage Press LLC.

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