Vegan Potato Soup
Preheat oven to 375 degrees F.Advertisement
Place cashews in a small bowl, cover with 1 cup water and let soak for 30 minutes. Drain the cashews and rinse under cold water.
Meanwhile, stir tamari, 1 tablespoon oil and paprika together in a medium bowl. Add shiitakes and stir until all the liquid is absorbed. Spread on a rimmed baking sheet and roast, stirring once, until golden brown and crispy, 20 to 25 minutes.
Place the cashews, nutritional yeast and 1/4 teaspoon salt in a high-speed blender; blend on the highest setting, scraping down the sides once or twice, until smooth and creamy, 2 to 3 minutes. Thin with a little water, if necessary. Set aside.
Heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery, the remaining 3/4 teaspoon salt and pepper. Cook, stirring occasionally, until beginning to soften, 2 to 4 minutes. Add potatoes and broth; bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until the vegetables are softened, 10 to 12 minutes. Puree with an immersion blender to desired consistency. (Alternatively, in batches, transfer the mixture to a blender and puree to desired consistency. Use caution when blending hot ingredients.)
Roughly chop the roasted shiitakes. Divide the soup among 6 bowls and garnish with the shiitakes, scallion, pepitas and a dollop of the cashew cream (you may have some left over).
To make ahead: Refrigerate soup for up to 3 days. Reheat before serving.
4 fat, 2 starch, 1/2 vegetable