This is my go-to easy, nourishing soup! It only takes 30 minutes.
Ingredients: Serves 4-5
- drizzle of olive oil
- 1 red onion, diced
- 2 large carrots, chopped
- 3 stocks celery, chopped
- 4 medium gold potatoes, chopped
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 cup nutritional yeast
- 4 cups vegetable broth
- 1 cup full fat coconut milk
- 1/2 cup raw cashews
Toppings:
- vegan greek yogurt
- green onion, chopped
Directions:
1. Heat olive oil in a large pan or pot on medium heat. Add the onion and cook until it’s starting to brown (8-10 minutes).
2. Add the carrots, celery, & potatoes and cook 5-8 minutes. Add a splash of water or vegetable broth if it starts to stick.
3. Add the garlic & spices (salt, oregano, pepper, nutritional yeast) & cook 1 minute.
4. Add the vegetable broth and coconut milk. Bring to a boil and then down to a simmer. Simmer until the potatoes are cooked (10-15 minutes).
5. Take out 2 cups of the soup and allow it to cool a few minutes.
6. Blend the cooled 2 cups with the cashews and stir into the pot.
7. Top with vegan greek yogurt and green onion & enjoy! Would also be great with your favorite crusty bread.
Leave a comment