Vegan Potato and Bean Soup
This soup is so creamy, warm and satisfying. It is perfect for those cool fall days or cold winter nights!
Servings: 6
Ingredients
- 1 T Avocado or olive oil
- 4 Cloves Garlic (I added a few more) Diced
- 1 Large Onion Chopped
- 4 Stacks Celery Chopped
- 3 Large Carrots Chopped
- 3 Pounds Potatoes - I use Russet, but Yukon Gold will work too. Diced
- 2 Cans White beans
- 1.5 t Dried Marjoram
- 2 Pinches Nutmeg
- 3 to 4 Bay Leaves
- 6+ Cups Veggie Stock
- 1/2 Cup Cashew Cream (or plant based milk) See Cashew Cream link in Notes Below
- Vegan Bacon or Sausage
Instructions
- In a large pot, add the oil and the onion. Saute over medium heat for 3 to 4 minutes, stirring regularly.
- Next add the garlic, celery, carrots, potatoes. Saute for 5 minutes, stirring regularly.
- Now add the beans, the spices and the bay leaves. Stir to mix well and let cook for a couple more minutes.
- Now add the veggie broth. Bring to a boil, reduce heat and simmer for about 20 minutes or until the potatoes are soft. While the pot is simmering, click on the link in the notes and make the cashew cream if that is what you are using. I recommend using the cashew cream and I added some nutritional yeast to the cream for some added nutty flavor.
- Once the veggies are soft, use a potato masher and mash the veggies a few times while in the pot. The more you mash, the creamier your soup will be. I like to leave some chucks of potatoes and veggies. This is up to you!
- Now add the cashew cream and salt and pepper to taste. Let the soup simmer a few more minutes.
- I like to add some vegan bacon. I crisp the bacon really well and chop it up into small bits and add it towards the end. You can do the same with vegan sausage.
- Taste and adjust your seasonings. You can add more marjoram or nutmeg. For a little kick you can add some red pepper flakes.
- Serve and ENJOY!
Notes
Click here for the cashew cream. I reduce the amount of lemon and vinegar and added a couple tablespoons of nutrition yeast.