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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.
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Dairy-Free, Dinner, Lunch, Soups, South American, Winter | No Comments » on Vegan Locro de Papa