Cheesiest Potato Soup

By raklisa2020

Ingredients

• 1 diced onion
• 1 stalk diced celery
• 1 diced carrot
• 1 clove minced garlic
• 1 T. extra virgin olive oil
• 2 large red potatoes scrubbed and diced (you can peel them if you prefer)
• 4 cups good vegetable stock
• 1 T. dried or fresh parsley
• 1 T. tomato paste
• 1 T. lemon juice
• 1/2 t. smoked paprika
• 1 t. ground mustard powder
• 1/4 t. turmeric
• 1 T. mellow white miso
• 1/4 C. nutritional yeast
• dash cayenne
• 1 cup raw cashew pieces (soaked for several hours if you don't have a power blender)
• 1 cup water
• salt and pepper to taste

Details

Adapted from vedgedout.com

Preparation

Step 1

Method: In a large soup pot, saute the onion, carrot and celery over medium heat until the onion is translucent, about five minutes. Add the garlic and saute for a couple minutes more. Add the potatoes and the vegetable broth and bring to a boil. Then reduce heat to a simmer and cover and let simmer for 15-20 minutes. While the soup is simmering, blend the water, cashews, nutritional yeast, tomato paste, miso, lemon juice and remaining spices until very smooth and creamy. Pour into the pot of soup and let cook for a few minutes more, the cashew cream will thicken the soup a bit. For a thicker, creamier soup (like the one pictured), put half the soup through the blender or pulse several times with a stick blender.