Description
Soaked cashews and nutritional yeast blended together with golden potatoes and homemade veggie stock give this soup that super rich creaminess without the addition of any cream or dairy at all. Pure magic!
Ingredients
Scale
- 1/2 yellow onion (or 1/2 leek), chopped
- 4 cloves garlic, minced
- 2 lb golden potatoes, scrubbed, rinsed & diced
- 1 large carrot, diced
- 1 celery stick, chopped
- 1 cup raw cashews
- 7–8 cups vegetable stock, low sodium
- 5–6 tbsp nutritional yeast
- 1 lb broccoli florets
- 1 pinch sea salt, to taste
- 1 pinch red pepper flakes
- 1/3 cup fresh chives, snipped for garnish
- 1/2 tsp turmeric, optional
Instructions
- Step: Preheat a heavy stock pot over medium low heat and sauté the onion in a splash of water (or a drizzle of olive oil) until translucent.
- Step: Add the sea salt, pepper flakes, celery and carrots and give everything a nice toss. Cover with a lid and sweat a few more minutes until the carrots begin to soften.
- Step: Add the garlic, potatoes, cashews and vegetable stock and bring everything to a simmer. Stir in the nutritional yeast, cover with a lid and cook 20 minutes or until the potatoes and cashews have softened.
- Step: Transfer the soup to a powerful mixer and carefully purée until silky smooth.
- Step: Transfer the creamy soup back to the pot and bring to a simmer again. Add the broccoli florets, cover with a lid and cook 3 to 5 minutes until the broccoli is softened to your liking.
- Step: Taste and adjust seasoning with the sea salt. Add more vegetable stock at this point to thin out the soup if you prefer.
- Step: Serve hot with extra red pepper flakes and the fresh chives.
Notes
Cashews do not need to be soaked in advance as they soften during the boiling process. Leeks can be used instead of onions for a potato leek soup variation. For extra texture, top with crispy smoked tempeh bits.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 201 kcal
- Sugar: 3 g
- Sodium: 54 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Broccoli and Potato Soup, plant based, potato soup, vegan