Vegan Potato Cheese Soup

Vegan Potato Cheese Soup

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This recipe is designed to be Vegan, Gluten Free, Gut Protocol, Lacto-Ovo. Please remember to read all your labels to confirm your ingredients to ensure this is the case.
Recipe Image

Prep Time: minutes Cooking Time: minutes Total Time: minutes

Yields: 4 cups Serves: 4

Recipe Ingredients

  • 1 Tbsp olive oil
  • 1 cup chopped onion
  • 1 cup chopped tomato, seeds removed
  • 3 gloves garlic, finely chopped
  • 1 tsp apple cider vinegar
  • 3/4 tsp sea salt or Himalayan salt
  • 1/4 tsp ground smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp ground white pepper
  • 2 1/4 cups low-sodium organic vegetable broth
  • 2 cups chopped Yukon gold potatoes, peeled
  • 32 whole unsalted cashews
  • 2 Tbsp nutritional yeast

Recipe Instructions

  1. Heat oil in a soup pot over medium heat until fragrant.
  2. Add onion, tomato, and garlic
  3. Cook, stirring occasionally, for 4 to 6 minutes.
  4. Add vinegar, salt, paprika, onion powder, and pepper.
  5. Add broth, potatoes, cashews, and nutritional yeast.
  6. Bring to a boil.
  7. Reduce heat to medium-low and gently boil for 25 minutes, or until potatoes and cashews are soft.
  8. Transfer to a blender. Remove center lid from blender and cover with a clean kitchen towel.
  9. Blend until smooth, being careful not to let the hot soup splatter.
  10. Divide evenly among 4 serving bowls.

Recipe Notes

  1. Nutritional Information per serving:
  2. Calories: 216
  3. Total Fat: 10 g
  4. Saturated Fat: 1 g
  5. Cholesterol: 0 mg
  6. Sodium: 492 mg
  7. Carbohydrates: 26 g
  8. Fiber: 5 g
  9. Total Sugars: 5 g
  10. Added Sugars: 0 g
  11. Protein: 8 g

Recipe Credit: ©2022 Beachbody, LLC The 4 Week Gut Protocol

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