Vegan Baked Potato Soup
Serves 510 mins prep30 mins cook
My vegan baked potato soup is as rich and flavorful as the dairy version! It uses 10 simple ingredients with a cashew base to nail that creamy texture.
0 servings
What you need
cup sour cream
bunch green onion
bunch fresh chives
cup sweet onion
tsp fine sea salt
fl oz cooking oil
tbsp lemon juice
tsp pepper
cup carrot
cup celery
cup raw cashews
cup yukon gold
cup vegetable broth
Instructions
0 Sauté potatoes, onion, carrots and celery with a drizzle of oil or broth until softened and fragrant. About 7-8 minutes. 1 Add 4 cups broth and salt and bring to a rapid boil. About 5-7 minutes. 2 Once it boils, cover, reduce to a low simmer and cook for about 15 minutes until potatoes are soft and can be pierced with a fork. 3 When tender, carefully take out 4 cups of the soup avoiding the carrots and put it in a blender. You want to be careful not to get many carrots because the soup will end up with an orange tinge. It will be hot so be extra cautious. 4 Add the cashews (or powder) and lemon and blend until smooth and creamy. Add back into the pot and mix in the pepper. 5 Serve with toppings of choice!View original recipe