Creamy Potato Soup
Cashew cream is a popular dairy free addition to many culinary dishes and this soup is no exception!
Servings
6
people
Cook Time
30 – 60
minutes
Servings
6
people
Cook Time
30 – 60
minutes
Ingredients
Cashew cream
450
g
cashews
480
mL
water
60
mL
white miso
2
Tbsp
lemon juice
2
Tbsp
garlic cloves
Creamy potato soup
3
Tbsp
olive oil
3
Tbsp
yellow mustard
1
large onion, diced
450
g
small red bliss potatoes, quartered
2
Tbsp
garlic, chopped
3
carrots, diced
4
stalks celery, diced
2
bouillon cubes, vegan/herb/salted
720
mL
water
6
stems fresh marjoram
Instructions
Cashew cream
Soak the cashew nuts for 3 or more hours.
Blend the cashews into a fine paste.
Add the water, miso, lemon juice, garlic and mix.
Puree until completely smooth.
Creamy potato soup
In a large soup pot over a medium heat, add olive oil and sauté the onions, garlic and potatoes for 10 minutes until the potatoes start to brown.
Stir in the diced carrots and celery, and let the contents sit for two minutes.
Add in the 2 bouillon cubes, water, fresh cashew cream and marjoram and cover the soup pot with a lid.
Stir contents occasionally over the next 20 minutes.
The cream potato soup is ready to eat when the potatoes are at your desired texture.