Ingredients
Recipe by: WFPB Me
__Potatoes, 2 medium sized, chopped
__Onions, 1 small, chopped small
__Garlic, 4-6 cloves, chopped small
__White carrots, 2 medium sized, chopped
__Celery, 2 stalks, chopped small
__Raw Cashews (or sunflower seeds) 1/4 cup, soaked 1/4 cup hot water for at least 30 mins
__Plant milk of choice, 1 cup
__Veg broth or water, 2 - 2.5 cups
__Dairy free butter or oil, 1 spoonful
__Garlic powder, medium layer
__Thyme, medium layer
__Smoked paprika, light layer
__Liquid smoke, 2-4 drops
__Smoked salt, light layer
__Nutritional yeast, light layer
__Bay leaves, 2 whole
__White pepper, 2-3 shakes
__Salt, to taste
Optional Add-ins:
__Dark Leafy Greens of your choice, 1 heaping handful, chopped small
Measurement Key:
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
How To
Step 1
Homemade cashew cream:
-Soak cashews in hot water for at least 30 mins (great to do this before you start your chopping)
Once at Step 7... come back to this:
-add 2-3 scoops of cooked soup to blender
-add 1/2 cup of plant milk to blender
-strain cashews/remove from water & add to blender
-blend until smooth
-See Step 8
Step 2
Add chopped veggies and a lil scoop of plant butter in a large pot (wide or deep) on medium low heat.
Step 3
Cook veggies for 5 mins then add spices & potatoes.
Step 4
Cook for 10 more minutes then add broth, 1/2 cup of plant milk & bay leaves.
Step 5
Let slightly simmer on low for at least 20- 25 mins.
Step 6
Remove from heat & remove bay leaves.
Step 7
Scoop about 2 cups of soup into your blender with cashew cream ingredients. (this will give you slightly chunky, thick soup. If you want fully smooth, put all of the soup in the blender). See cashew cream instructions above.
Step 8
Blend until smooth then pour back into pot.
Step 9
Let sit pot sit on low heat for at least 5 minutes.
Step 10
Taste check & enjoy!
(Leftovers last for about a week and taste even more flavorful!)