-
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
- 3 tbsp olive oil
- 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
- 1 avocado, for garnish
- Fresh cilantro, for garnish
- 1 lime, cut into wedges
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 Poke Bowl
A refreshing and colorful bowl of marinated tofu cubes, fresh vegetables, and rice, topped with a tangy and sweet sauce
PICKED
Vegan Bridie
A delightful twist on the traditional Scottish bridie, this vegan version features a savory filling of seasoned lentils, mushrooms, and
PICKED
Yasai Itame
Dive into the heart of Japanese cuisine with this vegan Yasai Itame. A delightful mix of stir-fried vegetables, seasoned lightly with soy sauce and mirin, offers a perfect balance of complex flavors.
Dairy-Free, Dinner, Lunch, Soups, South American, Winter | No Comments » on Vegan Locro de Papa