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Creamy Potato And Vegetable Soup

Creamy Potato And Vegetable Soup

This soup incorporates celery, carrot, potato, and cauliflower. It gets its creamy base from blending part of the soup with cashews and nutritional yeast
5 from 6 votes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dinner, Side Dish, Soup
Cuisine: International
Keyword: Creamy, Recipe, Vegan
Author: Taisha
Servings: 6

Ingredients
 

boil:

  • 5 cloves garlic minced
  • 1/2 onion finely chopped
  • 4 medium carrots cut into half moons
  • 4 celery stalks finely chopped
  • 1 russet potato cubed
  • 1 Yukon gold potato cubed
  • 1/2 cauliflower head cut into bite sized pieces
  • 4 cups vegetable broth
  • 1 tsp ground ginger
  • 1 tsp salt and pepper to taste

blend:

toppings:

  • Fresh basil
  • Crunchy chickpeas

Instructions

  • In a large soup pot saute onion and garlic on medium heat until fragrant ~5 minutes. Add carrots, celery, and ginger powder stirring frequently for 5 minutes. Add potato, cauliflower, vegetable stock, salt and pepper. Bring to a boil and reduce to simmer. Cover and cook until vegetables are fork tender ~20-25 minutes.
  • Into a high speed blender ladel out 2-3 cups of the soup being sure to get a little bit of everything! Add cashews, 1 cup vegetable broth, 1/3 cup nutritional yeast, salt, and apple cider vinegar. Blend until super smooth and a creamy liquid forms. Transfer back to the soup pot and stir to combine. Taste test and add more salt pepper, or vinegar if you feel like it needs it :)
  • Serve with crunchy chickpeas and fresh basil!

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