Easy Vegan Potato Soup
This easy vegan potato soup comes together in less than 30 minutes and is so comforting! It's delicious, creamy, and nourishing too!
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Ingredients
- 1-2 tbsp extra virgin olive oil
- 1/2 large sweet onion, diced
- 4 cloves garlic, minced
- 4 golden potatoes, chopped into small chunks
- 3 medium carrots, peeled and diced
- 1 heaping cup frozen corn
- 1/2 tsp sea salt
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried rosemary
- cracked black pepper to taste
- 4 1/2 cups vegetable broth
- 1/2 cup raw cashews, soaked in hot water for an hour
- optional 1-2 Tbsp nutritional yeast for cheesy flavor
Instructions
- In a large pot, heat the oil on medium high heat. Add the onions and saute until translucent. Add the garlic and saute for 30 seconds more. Then add the potatoes, carrots, corn, salt, thyme, garlic powder, onion powder, rosemary, and black pepper. Saute for another 2-3 minutes.
- Pour in vegetable broth and bring to a boil. Lower heat and let it simmer for 15 minutes or until vegetables are soft and fork tender.
- Once vegetables are softened, drain the cashews and add it to your blender. Add about half of your soup (or however much you want depending how chunky or smooth you like your soup) to the blender and optional nutritional yeast and blend on high for 30-45 seconds, or until nice and creamy.
- Pour soup from the blender back into the pot and stir until everything is combined. Taste and adjust seasonings, like salt and pepper if needed. Enjoy!
Servings: 4