I love soup! I grew up enjoying a variety of homemade soups and stews. One of my favorites was my mother’s potato soup. A steaming bowl of creamy potato soup is the perfect comfort food for a cold winter night.
This plant based version is just as perfect as the soup from my childhood, and without the milk, cream or butter, it is good for me too!
Potatoes, like fruit, have gotten a bad rap. They have been blamed for a variety of ills including obesity and diabetes. In truth, potatoes help to reverse illnesses. High in minerals, and vitamins such as B12, and the crucial amino acid Lysine, potatoes help to fight off cancers, inflammation, liver disease, and viruses such as Epstein Barr and shingles. They also strengthen the kidneys and soothe the digestive system.
Try this savory, nutrition packed soup, and bring the goodness of potatoes into your life. I adapted this recipe from my mom’s and a creamy vegan potato soup I found on the recipe app Yummly. More about this great app in a future blog post!
Dairy Free Potato Soup
- 6 medium Yukon Gold potatoes, peeled and diced
- 3 large carrots, diced
- 3 celery stalks, diced
- 4 cloves of garlic, diced
- 1 large onion, diced
- 2 tablespoons fresh parsley, minced (optional)
- 2 tablespoons olive oil
- 5 cups of water or vegetable broth
- 1 can coconut milk, or 2 cups of non dairy milk
- Cashew sauce (directions below)
- Sea salt & Pepper to taste
Directions:
Heat olive oil in large pot. Stir-fry carrots, celery, and onion until veggies are tender, about 6 minutes. Add garlic and parsley and cook 1 minute longer. Add potatoes and water or broth. Bring to a boil, then reduce heat, cover and simmer for 15 minutes, until potatoes are tender. Add coconut milk or non dairy milk and cashew sauce, stirring well. Simmer for 5 more minutes, and serve.
Cashew Sauce
Soak 1 cup of cashews in water for 2 hours. Drain and rinse. Combine cashews and 1/3 cup of water in blender. Mix until smooth sauce forms. Add 1 teaspoon salt and dash of pepper.
This soup was so delicious. The cashews are neutral enough that you can’t taste the mildly flavored nuts at all. However, the cashew sauce adds a richness to the broth that is scrumptious. I included the minced parsley in my soup, but it can be easily left out, if desired.
I loved all the vegetables in this soup. Combined with the potatoes, they make a hearty, flavor packed meal that I will make, and enjoy, often.
