Creamy Vegan Potato Soup
October 15, 2019
This creamy vegan potato soup is super easy, and tastes like it contains gobs of cream and butter. The secret? Blending in raw unsalted cashews!
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Creamy Vegan Potato Soup
This creamy vegan potato soup is really easy to make, and tastes like it contains gobs of cream and butter. The secret? Blending in raw unsalted cashews, and not over cooking your potatoes to remove some of the starch.
- 1 tablespoon grapeseed oil (or olive oil)
- 1 cup (150g) diced yellow onion
- 1/4 cup (33g) diced celery
- 2 teaspoons minced garlic (2 cloves)
- 1 teaspoon Celtic sea salt, plus more to taste
- 1/8 teaspoon finely ground black pepper, plus more to taste
- 3 cups (500g) peeled and cubed yellow potatoes (3 medium)
- 1 cup (120g) cauliflower florets
- 4 cups (1.9l) vegetable broth
- 1/2 cup (70g) raw unsalted cashews, soaked and drained
- Finely chopped chives, to serve
In a large saucepan over medium-high heat, warm the oil and sauté the onions, celery, garlic, 1/4 teaspoon of the salt, and pepper for about 5 minutes until the onion is soft and translucent.
Add the potatoes, cauliflower, broth, and remaining 3/4 teaspoon salt, increase the heat to high, and bring just to a boil. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the potato and cauliflower are just tender. Immediately remove the saucepan from the heat (to reduce the starch build-up) and allow the soup to cool slightly; stir in the cream or cashews, and allow to cool for a few more minutes.
Pour the soup into your KitchenAid® K400 blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy.
Return the soup to the saucepan, season to taste, and warm it over medium-low heat. To serve, ladle the soup into bowls, and serve with crusty bread.
Photo from KitchenAid.