Whole Food Plant Based : Vegan : Oil Free : Dairy Free
Makes 2.25 Liters (8 servings)
4 Cups of Potatoes – Large cut in quarters, medium cut in half, and min potatoes not cut at all. I use a mix of sizes or whatever I have on hand
1/4 cup raw cashews
3 Cups Vegetable Broth
1 Medium Onion Diced (about 3/4 cup)
6 Cloves Garlic
1 TBSP Black Pepper
3 TBSP Smoked Paprika
1 TBSP Liquid Smoke
1 Cup Plant Milk
Bring all ingredients, except the plant milk, to a boil in a large pot on a stove top. Reduce to medium to low heat and cook for 20 minutes – or until the potatoes are soft.
Set aside about 25% of the potatoes to add back in whole later. Pour everything else into a blender, adding in the plant milk now. Blend until smooth. Add the whole pieces of potato back in and serve.
At this point, if you are not ready to eat right away, you can transfer it into a slow cooker to keep it warm.
When serving you can top with fresh dill, more smoked paprika or coconut bacon!
My 18 month old loves this soup, mostly dips a nice whole food plant based bread into it and devours it.
Allow to cool completely and store in airtight containers in the fridge for 5 days or the freezer for 4 months.
You could also make this in an InstantPot.
Chop the ingredients and put into Instapot pot. Close lid and make sure you turn the steam valve to the “sealing” position. Set InstantPot on “Soup” for 20 minutes.
After the 20 minutes you can do a quick release. Open the valve to the “venting” position. Once all the pressure is let off you can open the lid. Proceed to blend the soup and serve as directed above.