Creamy Potato Soup with Vegan Mushroom Bacon
Ingredients
- 1 large leek, thinly sliced
- 1 small onion, diced
- 2 garlic cloves, diced
- 2 big carrots
- 2 pounds potatoes (golden), peeled and cut into chunks
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- Several pinches of ground black pepper
- 1/2 tsp dried herbs
- 4 cups vegetable broth
- 1/2 cup cashews, soaked for at least 2 hours
- 2 tbsp nutritional yeast
- 1 1/2 cups water
- Option for garnish: mushroom bacon and fresh green onions
For Vegan Mushroom Bacon
- 1/2 pound mushrooms, sliced
- 1 tbsp coconut aminos
- 1 tsp liquid smoke
- 1/2 tsp cayenne pepper
Preparation
Sauté the leeks and onion in oil or water until they are soft.
Add garlic, carrots, potatoes, salt, turmeric, cayenne pepper, ground black pepper, dried herbs, and vegetable broth.
Cover and bring to a boil. Reduce heat and cook for about 20 minutes until the vegetables are soft.
While the soup is cooking, soak the mushrooms in the mixture of coconut aminos, liquid smoke, and cayenne pepper for a couple of minutes. Air fry or bake the mushrooms for about 15 minutes until slightly crispy. Set aside.
Blend cashews with nutritional yeast and water until very smooth. Set aside.
Once the soup is ready, pour batches of it into a blender with the cashew cream and blend until smooth. Pour the blended mixture back into the soup, leaving some chunks.
Serve the creamy potato soup with mushroom bacon and fresh green onions on top.