Vegan Potato Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan potato soup made with cashews, cauliflower, and vegetables without dairy or coconut milk. Rich and satisfying, with bright flavors from lemon and smoked paprika.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup raw cashews
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion (diced)
- 3 medium carrots (peeled and diced)
- 3 celery stalks (diced)
- 3 cloves minced garlic (about 1 tablespoon)
- 1 ½ pounds russet potatoes (about 3 medium or 2 large, peeled and cut into ¾-inch dice)
- 1 medium head cauliflower (cut into florets)
- 4 cups low sodium vegetable broth
- 2 tablespoons low sodium soy sauce
- 2 teaspoons smoked paprika
- 3/4 teaspoon kosher salt (plus additional to taste)
- 1/4 teaspoon ground black pepper (plus additional to taste)
- 1/4 cup nutritional yeast (optional; will give the soup a "cheesy" note)
- 1 tablespoon freshly squeezed lemon juice
- For topping: chopped green onions or chives (tempeh bacon, croutons, vegan sour cream, or vegan cheese shreds)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 787mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1573mg
- Calcium
- 91mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 787MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.