Typically I am not a soup person. It's just not something I typically get excited about eating. I tell you this because I LOVE this soup, well, chowder. I have lost count of how many times I have made it. The recipe is from my friend at Plantiful Wellness.
For the creaminess it uses cashews and non-dairy milk. Nutritional yeast gives it a bit of a "cheesy" taste. Nutritional yeast is a good source of B vitamins - something any stressed person can use (are there any people out there who aren't stressed these days?).
I've added comments in blue based upon what I do when preparing this and also some extra comments in case you've never cooked using cashews, nutritional yeast, etc. I want to make plant based meals and eating as easy as possible especially if you are new at it. Personally I love trying to new things and hope you will too. Of course, if you are a long time cook of non-dairy, plant based foods, just ignore all of my additional commentary. :)
by Shelly Detken at Plantiful Wellness
Makes 6 to 8 servings
- 4 cups yukon gold potatoes - peeled and cubed (I use "honey gold" a small bag (24 oz.) is right at 4 cups. They are typically small potatoes so I just wash well and cut into bite sized pieces. I don't bother to peel.)
- 1 large onion - diced
- 1 leek (white and light green part only) - chopped (see pics below recipe)
- 2 cloves garlic - minced
- 2 large carrots - diced
- 4 cups vegetable broth
- 2-4 cups water (I usually use about 3 cups.)
- 1 cup non-dairy milk (So many choices - almond, soy, hemp, and more. Go for a plain, unsweetened variety though)
- 1/2 cup raw cashews - soaked 1 hour (Be sure they are raw)
- 1/3 cup flour (any kind)
- 1/4 cup (rounded) nutritional yeast (I exactly 1/4 or a little less. If you have never used nutritional yeast, go with less.)
- 2 tsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/8 - 1/4 tsp cayenne pepper
- fresh cracked pepper
- (Go ahead and measure your cashews and add water for soaking - enough to cover. . They will have plenty of time to soak while you are prepping your vegetables.) After prepping: Combine potatoes, onion, leek, garlic, carrots, broth and water in large pot. Bring to a boil and reduce heat to simmer, 20-30 minutes until potatoes are cooked through.
- In a blender, combine non-dairy milk, flour, cashews, nutritional yeast, salt, garlic powder and onion powder, and 3 cups of the hot potato mixture. Blend until smooth.
- Add blended liquid to soup pot, stir, and season with salt and pepper. Enjoy!!