Recipe Image

Vegan Potato Soup

  • 45 m
  • 45 m
Hilary Meyer
“Roasted shiitake mushrooms make a vegan "bacon" topping that gives this soup a delicate hint of smoke. Soaked cashews get whirled up into a luscious sauce that serves as a dairy-free cream alternative. Don't shy away from this comforting soup because it's meat-free; it has more than enough flavor to satisfy.”

Ingredients

    • 1½ cups raw cashews
    • 1 cup water, plus more as needed
    • 2 tablespoons reduced-sodium tamari
    • 2 tablespoons avocado oil, divided
    • ½ teaspoon paprika
    • 4 ounces sliced shiitake mushrooms (about 2 cups)
    • 1 tablespoon nutritional yeast
    • 1 teaspoon salt, divided
    • 1 small onion, chopped
    • 1 medium carrot, chopped
    • 1 stalk celery, chopped
    • ¼ teaspoon ground pepper
    • 2 pounds russet potatoes (about 4 medium), peeled and diced
    • 4 cups low-sodium "no-chicken" or vegetable broth
    • 1 scallion, sliced
    • 2 tablespoons toasted pepitas

Directions

  • 1 Preheat oven to 375°F.
  • 2 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.
  • 3 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.
  • 4 Place the cashews, nutritional yeast and ¼ 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.
  • 5 Heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery, the remaining ¾ 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.)
  • 6 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.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 12/10/2019