Dairy-free Potato Soup
Servings: 4 bowls
Ingredients
- 1/2 cup raw cashews soaked*
- 1 cup filtered water
- 2 tablespoons dairy-free butter I love Miyoko’s
- 1 small onion finely chopped
- 2 celery finely chopped
- 2 carrot peeled and finely chopped
- 3 garlic cloves minced
- 1/2 teaspoon salt
- 2 tablespoons chickpea flour or all-purpose flour
- 2-3 cups vegetable broth I like to make my own with this
- 2 russet potatoes peeled and diced into 1-inch cubes
- toppings: chives and/or shiitake bacon
Instructions
- In a high speed blender or NutriBullet, add the cashews with 1 cup water. Blend on high until smooth then set aside.
- In a large pot, warm butter over medium heat. Add the onion, celery, carrot, and garlic. Sprinkle with salt and cook for about 3 minutes, until fragrant.
- Sprinkle chickpea flour on top of vegetables and stir to combine. Cook for about 1 minute. Pour in 2 cups vegetable broth, a little bit at time, stirring between each addition until smooth. The mixture will be thick in the beginning then thin out as you continue to add the broth.
- To the pot, add the potatoes and the cashew milk. Cover and simmer for about 30 minutes, stirring intermittently. The soup will continue to thicken as it cooks. Add more broth, as needed, until desired consistency is reached.
- Once potatoes are tender (you can check by piercing with a fork), serve soup warm topped with chopped chives and shiitake bacon, and enjoy!
Notes
*To soak cashews: bring a small pot filled with 2 cups water to a boil. Remove from heat, add the cashews and allow to soak for at least 30 minutes. Strain and rinse before using in recipe.