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Potato And Cashew Cream Soup With Roasted Baby Onions
Recipe Intro From mississippivegan

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Cashew Cream of Potato Soup: creamy russet potato purée blended with cashew cream, sea salt, and sautéed garlic. Topped with roasted baby red onions, Mississippi grown shiitake mushrooms, fresh rosemary and thyme, black pepper and smoked olive oil. -@mississippivegan

Recipe

Prep time 15mins
Cook time 50mins
Yield: Serves or Makes 4-6
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For the soup base

ingredients

  • 6 cups water
  • 3 cups diced russet potato, peeled
  • 1 cup raw cashews
  • 5 garlic cloves
  • 1 tablespoon sea salt
  • 2 tablespoons nutritional yeast
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 bay leaves

Method

  • Step 1

    Throw the above ingredients into a pot and bring to a boil; Once this has come to a boil and the potatoes are tender, remove from heat. Let cool for about 20 minutes. Once cooled, remove the bay leaves and add the mixture to a high-speed blender. Blend until smooth. Return to pot, heat, and serve with garnishes.

For the garnishes

ingredients

  • 6 small shiitake mushrooms, sliced in half (with stems)
  • 5 shallots, peeled and sliced in half fresh thyme fresh rosemary good olive oil black pepper

Method

  • Step 1

    Toss the mushrooms and shallots in a small amount of oil and roast in a 350 degree F oven, face side down, for about 30 minutes until caramelized. Place a few pieces on top of each bowl of soup. Next, drizzle with good olive oil (smoked is ideal!), crack fresh black pepper on top, stud with fresh rosemary and thyme and serve.