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, 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
Dark Leafy Greens of your choice, 1 heaping handful, chopped small
Spoonful = 1 teaspoon (tsp)
Light layer = 1/2 - 1 tablespoon (tbsp)
Medium layer = 1.5 - 2 tablespoons (tbsp)
Heavy layer = 3 - 4 tablespoons (tbsp)
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
Add chopped veggies and a lil scoop of plant butter in a large pot (wide or deep) on medium low heat.
Cook veggies for 5 mins then add spices & potatoes.
Cook for 10 more minutes then add broth, 1/2 cup of plant milk & bay leaves.
Let slightly simmer on low for at least 20- 25 mins.
Remove from heat & remove bay leaves.
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.
Blend until smooth then pour back into pot.
Let sit pot sit on low heat for at least 5 minutes.
Taste check & enjoy!
(Leftovers last for about a week and taste even more flavorful!)