-
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:
Vegan Chipa Guasu
A traditional Paraguayan dish reimagined for vegans, this Classic Vegan Chipa Guasu is a succulent corn-based casserole that is delightfully
Vegan Moroccan Briouats
These Vegan Moroccan Briouats encapsulate the vibrant essence of Morocco’s culinary marvels, presenting a delectable blend of spiced, crisp vegetables enveloped in delicate phyllo pastry.
Soft and Light Vegan Crêpes
These vegan crêpes are unbelievably soft and light, perfect for filling with your favorite fruits, chocolate spread, or simply sprinkled with
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