Potato and Veggie Soup by @youeatlikearabbit š Rich, comforting, and super hearty! Check out this easy recipe below for your next cozy meal! š§”
ā£
šIngredients
āserves 6ā£
boil:ā£
5 cloves garlic, mincedā£
1/2 onion, finely choppedā£
4 medium carrots, cut into half moonsā£
4 celery stalks, finely choppedā£
1 russet potato, cubedā£
1 Yukon gold potato, cubedā£
1/2 cauliflower head, cut into bite sized piecesā£
4 cups vegetable brothā£
1 tsp ginger powderā£
Salt and pepper to taste, ~1 tsp eachā£
ā£
blend:ā£
2 1/2 ladles of soup, ~2 1/2 cupsā£
1/2 cup cashewsā£
1 cup vegetable brothā£
1/3 cup nutrition yeastā£
Salt to taste, ~1 tsp ā£
2 tsp apple cider vinegarā£
ā£
toppings:ā£
Fresh basilā£
Crunchy chickpeasā£
ā£
In a large soup pot saute onion and garlic on medium heat until fragrant ~5 minutes. Add carrots, celery, and ginger powder stirring frequently for 5 minutes. Add potato, cauliflower, vegetable stock, salt and pepper. Bring to a boil and reduce to simmer. Cover and cook until vegetables are fork tender ~20-25 minutes. ā£
ā£
Into a high speed blender ladel out 2-3 cups of the soup being sure to get a little bit of everything! Add cashews, 1 cup vegetable broth, 1/3 cup nutritional yeast, salt, and apple cider vinegar. Blend until super smooth and a creamy liquid forms. Transfer back to the soup pot and stir to combine. Taste test and add more salt pepper, or vinegar if you feel like it needs it :)ā£
ā£
Serve with crunchy chickpeas and fresh basil!
ā.
ā#plantbased #vegansofig #veganfood #whatveganseat #veganrecipes #veganrecipe #veganbowls #healthy #veganfoodshare #plantbasedfood