Creamy Vegan Potato Vegetable Soup
Ingredients
- 5 cloves garlic, minced
- 1/2 onion, finely chopped
- 4 medium carrots, cut into half moons
- 4 celery stalks, finely chopped
- 1 russet potato, cubed
- 1 Yukon gold potato, cubed
- 1/2 cauliflower head, cut into bite sized pieces
- 4 cups vegetable broth
- 1 teaspoon ginger powder
- Salt and pepper to taste, approximately 1 teaspoon each
Blend additions
- 1/2 cup cashews
- 1 cup vegetable broth
- 1/3 cup nutritional yeast
- Salt to taste, approximately 1 teaspoon
- 2 teaspoons apple cider vinegar
Toppings
- Fresh basil
- Crunchy chickpeas
Preparation
In a large soup pot saute onion and garlic on medium heat until fragrant, about 5 minutes.
Add carrots, celery, and ginger powder, stirring frequently for 5 minutes.
Add potato, cauliflower, vegetable stock, salt and pepper. Bring to a boil and reduce to simmer. Cover and cook until vegetables are fork tender, about 20-25 minutes.
Into a high speed blender, ladle out 2-3 cups of the soup, ensuring to include a variety of vegetables. Add cashews, 1 cup vegetable broth, 1/3 cup nutritional yeast, salt, and apple cider vinegar. Blend until smooth and creamy.
Transfer the blended mixture back to the soup pot and stir to combine.
Taste and adjust seasoning with more salt, pepper, or vinegar if needed.
Serve hot with crunchy chickpeas and fresh basil.
