Making Thyme for Health · by Sarah Rotavera
Dairy-free Potato Soup
NUTRITION · PER SERVING45M COOK
CAL 13%·PRO 14%
CARBS 35G53% OF CAL
5G FIBER0G ADDED6G INTRINSIC24G OTHER6G TOTAL SUGAR
FAT 12G40% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy potato and mushroom soup thickened with cashew cream and chickpea flour. Comfort food with earthy flavors, good for lunch or dinner on its own.
mainsoup🍲 stockpot🌀 blenderdairy freegluten free
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 45M
CAL 13%·PRO 14%
CARBS 35G53% OF CAL
5G FIBER0G ADDED6G INTRINSIC24G OTHER6G TOTAL SUGAR
FAT 12G40% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 791mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 847mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 791MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.