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Vegan potato soup that is as rich and flavorful as the dairy version! It uses 10 simple ingredients with a cashew base to nail that creamy texture.
Load it up with all your favorite toppings, this makes it easy to customize and keeps everyone happy!
This post was originally published on November 21, 2021.
This post was sponsored by PB2 but the content and opinions expressed are fully my own.
I cannot explain in words how delicious this recipe is. And the fact that it isn’t filled with heavy cream or butter to bloat me when I’m done is crazy! It has a similar base to my creamy wild rice soup, with the perfect texture.
Ingredients
I know it’s hard to believe that such an incredibly comforting soup can be healthy, but it’s true! When you use the right ingredients you can create the most perfect silky smooth, thick and creamy potato soup recipe without dairy. Then load it up with all sorts of yummy toppings for extra flavor and crunch.
Only healthy, plant based ingredients are used to make up this vegan potato soup. Here’s what you need:
- Potatoes – yukon gold potatoes create an amazing creamy texture, but you can use other varieties as well such as red potatoes or russet potatoes.
- Onion – sweet onion or yellow onion are my preferred varieties, but other mild onions can be substituted if needed.
- Carrots – these add excellent flavor as well as nutrition to the soup. Make sure not to include too many while you’re blending if you don’t want the color to turn orange.
- Celery – another flavor, texture, and nutrient addition. I don’t recommend skipping it.
- Vegetable broth – if you don’t need this potato soup recipe vegan feel free to use chicken broth instead.
- Cashew powder – most vegan potato soup recipes use a non-dairy milk alternative such as almond milk, coconut milk, or oat milk, but I prefer the richness of cashew powder mixed into veggie broth. The flavor and creaminess is perfection!
- Lemon juice – freshly squeezed lemon juice is best, but the bottled kind can be used as well.
- Sea salt & Pepper – if the broth you use is super salty you may need to reduce the amount of salt added. Taste before adding it in.
Cashew Powder
Cashews are one of those secret ingredients that have the ability to make amazingly creamy dairy-free recipes. But when you’re working with whole cashews you have to soak and blend, which takes time and effort, a hot commodity if you ask me.
Thankfully there is now a magical a shortcut! By using PB2 Cashew Powder in place of cashews, you can make wonderful healthy and creamy dishes in a flash!
The time saving factor is enough for me, but it gets even better! Since the oil is pressed out of the cashews before blending into a fine powder, it has less fat and fewer calories without skimping on protein. And, because the only ingredient is cashews, it’s gluten-free, vegan, kosher, and free of preservatives!
This versatile powder can be used for so many things! It’s great in smoothies, for baking, in sauces (like in this Creamy Butternut Squash Pasta!), and of course in soups. It’s the perfect way to achieve a thick and creamy base without dairy.
Topping suggestions
We love adding extra flavor and texture to this soup by loading it with toppings. Here are some of our favorites:
Tips and tricks
In order to make the best vegan potato soup, check out these helpful hints:
- The powdered cashew helps give this sauce a creamy yet lower fat and calorie option.
- If you do not have it, you can use ½ – 1 cup raw cashews (soaked if you don’t have a high speed blender or powder them using a coffee grinder).
- Adjust the amount of cashew powder to get the creaminess you prefer.
- Mix in other veggies and flavors like bell peppers, spinach, mushrooms, or garlic.
- You can also up the protein by including chickpeas, green peas, nutritional yeast, or top with crushed nuts.
- When taking out the soup to blend, try not to get too many carrots because the soup will end up with an orange color.
- If you like a creamier soup, blend more or the mixture. If you want more potato chunks, don’t blend as much.
- You can also use an immersion blender directly in the pot.
Meal Prep and Storage Tips
- You can prep ahead by cleaning and chopping the veggies.
- Leftovers will keep in an airtight container in the refrigerator for up to 3-5 days.
- You can also freeze vegan potato soup for up to 3 months.
- Allow the soup to cool, then pour into a freezer-safe container.
- Place parchment paper or plastic wrap directly on the top of the soup to prevent freezer-burn.
- Seal and store.
- It is best to defrost in the fridge overnight before reheating.
- Reheat the soup quickly in the microwave, or on the stove over medium heat.
Common Questions
How do I make potato soup?
Sauté potatoes and veggies, then add in some broth and simmer. Once the potatoes are tender, blend up a portion of the soup to make it creamy. See the recipe below for more detailed instructions.
How do you thicken potato soup?
This recipe uses cashew powder along with blending the potatoes to make it nice and thick. All purpose flour, cornstarch, and potato flakes are other thickening agents you can try.
Why is my potato soup gummy?
If potatoes are mashed or blended for too long they can become gummy. Only blend long enough to smooth out the potatoes.
More Vegan Soup Recipes
When soup season is in full swing, you need plenty of options to keep things interesting. Here are more plant based soups to try after you finish your vegan potato soup:
Creamy Vegan Potato Soup Recipe
Vegan potato soup that is as rich and flavorful as the dairy version! It uses 10 simple ingredients with a cashew base to nail that creamy texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine American
Servings 5
Calories 303 kcal
Ingredients
US CustomaryMetric
1x2x3x
- 6 cups chopped red or Yukon gold potatoes , or other type you prefer (about 6 medium potatoes or 2 pounds)
- 1 cup chopped sweet or yellow onion
- 1 cup chopped carrots
- 1 cup chopped celery
- Drizzle of oil or broth to sauté
- 4 cups veggie broth , low sodium if needed
- ¾ -1 teaspoon sea salt , adjust for your preference
- ½ – 1 cup raw cashews , or cashew powder (see note)
- 1 tablespoon lemon juice
- ¼ – ½ teaspoon pepper
Instructions
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Sauté potatoes, onion, carrots and celery with a drizzle of oil or broth until softened and fragrant. About 7-8 minutes.
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Add 4 cups broth and salt and bring to a rapid boil. About 5-7 minutes.
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Once it boils, cover, reduce to a low simmer and cook for about 15 minutes until potatoes are soft and can be pierced with a fork.
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When tender, carefully take out 4 cups of the soup avoiding the carrots and put it in a blender. You want to be careful not to get many carrots because the soup will end up with an orange tinge. It will be hot so be extra cautious.
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Add the cashews (or powder) and lemon and blend until smooth and creamy. Add back into the pot and mix in the pepper.
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Serve with toppings of choice!
Notes
- The powdered cashews helps give this sauce a creamy yet lower fat and calorie option. If you do not have it use the raw cashews (soaked if you don’t have a high speed blender or powder them using a coffee grinder).
- Adjust the cashews to get the creaminess you prefer.
- The nutrition facts are for the base recipe only, not toppings.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Calories: 303kcalCarbohydrates: 61gProtein: 10gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 477mgPotassium: 1484mgFiber: 9gSugar: 8gVitamin A: 4374IUVitamin C: 61mgCalcium: 66mgIron: 3mg
Nutrition and metric information should be considered an estimate.
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Courtesy : https://www.veggiesdontbite.com/creamy-vegan-potato-soup-recipe/