-
0
minPrep Time -
0
minCook Time -
0
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:nuts
- Seasons:winter,fall
- Cuisines:
- Courses:dinner,lunch
Recipe Description
This vegan version of the traditional Ecuadorian potato soup maintains all the rich and comforting flavors, perfect for chilly evenings. Thickened with ground cashews and enriched with avocado cream, it offers a creamy texture that warms the soul.
Ingredients
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp achiote powder
- 5 large potatoes, peeled and diced
- 6 cups vegetable broth
- 1 cup raw cashews, soaked and ground
- 1/4 cup nutritional yeast
- Salt and pepper to taste
Steps:
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, and sauté until translucent.
- Stir in cumin and achiote, cooking until fragrant.
- Add potatoes and stir to coat with spices.
- Pour in vegetable broth, bring to a boil, then simmer until potatoes are tender.
- Stir in nutritional yeast, salt, and pepper.
- Serve hot, garnished with sliced avocado, cilantro, and lime wedges.
Similar recipes that you might like:
PICKED
Vegan Kalalou
Enjoy a taste of the Caribbean with this vibrant vegan Kalalou, a succulent stew combining okra, tomatoes, and coconut milk for a creamy and
PICKED
Vegan Espinacas con Garbanzos
Indulge in the rich flavors of Spain with this Vegan Espinacas con Garbanzos, a delightful blend of hearty chickpeas and vibrant spinach, subtly seasoned for a memorable dining experience.
PICKED
Vegan Queso Sauce
A creamy and spicy vegan queso sauce that’s perfect for dipping or drizzling over your favorite Mexican dishes
Leave a Reply
You must be logged in to post a comment.
Dairy-Free, Dinner, Lunch, Soups, South American, Winter | No Comments » on Vegan Locro de Papa