Vegan Potato Soup
This vegan potato soup is thick, creamy, and delicious. It’s quite easy to make and is the perfect way to warm up on a cold day.
Servings: 5
Calories: 372kcal
Ingredients
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery sticks, chopped
- 3 teaspoons dried thyme leaves
- 3 tablespoons nutritional yeast
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 medium russet potatoes, chopped
- 5 cups vegetable broth
- 1 ½ cups frozen corn
- 1 cup cashews
- ¾ cups water
Instructions
- Start by soaking the cashews to soften them. Place the cashews in a bowl, then boil some water and pour it over the cashews, covering them completely. Place a plate over the bowl and let the cashews soak for 20 minutes.
- Saute the onion, garlic, carrot, and celery on medium heat for about 10 minutes. Add some water or broth if needed to prevent sticking.
- Mix in the chopped potato, thyme, nutritional yeast, salt, and pepper.
- Add the vegetable broth and place the lid on your pot. Bring to a boil, then lower heat and simmer for 20 minutes.
- While the soup is simmering, drain the cashews and place them in a high-powered blender with ¾ cups of water. Blend until smooth.
- Mix the frozen corn into your soup after it simmers for 20 minutes.
- Pour the cashew sauce into the pot and mix it in. Simmer for an additional 5-10 minutes.
Notes
Add more salt and pepper at the end of cooking if desired.
Nutrition
Calories: 372kcal | Carbohydrates: 60g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Fiber: 7g | Sugar: 7g | Vitamin C: 19mg | Calcium: 58mg | Iron: 4mg