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.
Soup
Vegan Locro de Papa
This vegan version of the traditional Ecuadorian potato soup maintains all the rich and comforting flavors, perfect for chilly evenings.
About this recipe
Method
Tested in our kitchen
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.
Courses: Dinner, Lunch
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