Homestyle Mushroom Potato Soup- VEGAN

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HOMESTYLE MUSHROOM POTATO SOUP- VEGAN

My husband wanted me to call this soup “amazing, she did it again soup” lol as he was blown away with just how delicious and creamy this mushroom potato soup was. I really did nail the “cream” sauce as it was thick and creamy with delicious texture and taste.

My cream sauce was not only incredibly tasty, it was also uber healthy! I used soaked cashews and white cannellini beans for a sauce that a was high in protein and healthy fats. 

But what made it sooooo delicious? NUTRITIONAL YEAST (every vegan’s secret ingredient)!

I got all of my produce from Kiki’s Delivery, a new grocery delivery service in Vancouver, BC and coming soon to North Vancouver. I am so excited to be collaborating with them as it’s just such a valuable, affordable service with a great selection of produce and pantry staples. As a busy mom, I do a lot of my grocery shopping on Amazon Prime so it’s nice to have a local option with competitive prices!

WHAT YOU NEED

  • 1 large onion
  • 3 celery stalks
  • 1 lb of potatoes (3 cups chopped up)
  • 3 cups of diced mushrooms (I used Oyster Mushrooms)
  • 3 cloves of garlic
  • 6 cups of organic vegetable stock (or use Better than Bouillion)
  • 1 cup of cashews soaked
  • 1 can of cannellini beans, rinsed and drained.
  • 2 cups of almond milk
  • 1/2 cup of nutritional yeast
  • 1/4 cup of fresh sage or thyme
  • salt and pepper

WHAT YOU DO

  1. Start by heating some olive oil in a large soup pot and adding the chopped onion.
  2. Sauté the onion with a little salt under translucent, approximately 5 minutes.
  3. Add the chopped mushrooms, sage, celery and garlic and continue to sauté for 5 minutes on medium heat so that the mushrooms soften and cook down.
  4. Now add the chopped potatoes and 6 cups of vegetable stock and bring to a boil. Then turn down the heat to a simmer.
  5. Now it’s time to make the cream sauce. Add the soaked and drained cashews to a high-speed blender with the almond milk, nutritional yeast and the can of cannellini beans and blend until smooth and creamy.
  6. Add the creamy sauce to the soup and stir to heat thoroughly.
  7. Serve and enjoy! 

NOTE: I added some fresh arugula into my soup for some greens and that peppery arugula flavor. It was insanely good.