CREAMY VEGAN POTATO SOUP! THIS IS TOO GOOD Tag a friend and grab recipe below! …
CREAMY VEGAN POTATO SOUP!
THIS IS TOO GOOD
Tag a friend and grab recipe below!
6 cups (2 lbs) gold potatoes peeled and diced into pieces
1 yellow onion chopped
4 garlic cloves, minced
4 cups filtered water
1 tbsp vegetarian “no chicken base” better then bouillon
3 cups cashew milk, unsweetened
1/4 cup nutritional yeast
1 teaspoon ground pepper
1 cup carrots, chopped
1 cup celery chopped
Cashew sour cream
1/2 cup raw cashews, soaked for 1 hour
1/4 cup unsweetened nut milk (I used almond milk)
1 tsp white vinegar
1/2 tsp salt
1 tbsp nutritional yeast
2 package tempeh
2 tbsp Tamari
1 tbsp maple syrup
1 tsp liquid smoke
optional add ons
Vegan shredded cheddar cheese
green onions or chives
1. Add chopped onion and cook for 3 minutes over medium heat. Add garlic and cook for about 1 minute.
2. Add diced potatoes to the pot along with filtered water, bouillon and cashew milk, stir well making sure the bouillon is dissolved into the liquid.
3. Bring to a boil and cook for 10 minutes or until potatoes are tender when pierced with a fork
4. Reduce heat to simmer and carefully remove about half of the soup to a blender and blend until smooth.
5. Leave the pureed soup in the blender and add in chopped carrots and celery into the pot of soup. Cook on medium heat for 5 minutes. Then add the pureed soup back into the pot.
8Lower the heat to a simmer for 15 minutes before serving.
Cashew sour cream:
9. Combine all ingredients in bender and blend until smooth. Pour into a small bowl or container and place in fridge until ready to use.
10 . Combine maple syrup, liquid smoke& Tamari in a bowl and whisk together. Slice tempeh and place in the bowl, coat each piece with the sauce and set aside for 20 minutes. Then place either in a preheated oven at 375 d F for 10 mins, or place on a pan and cook for 3 minutes in each side!
11. Top with cashew sour cream, smokey tempeh, vegan cheddar cheese, and green onions or chives.
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