PUBLISHED 1/20/2020
This Vegan soup recipe is nourishing, family friendly, and ready in about 40 minutes! The Perfectly Imperfect ingredients are nutritious, plant-based, and super flavorful. Your family will love the creamy, cheesy taste and you will love serving something healthy that everyone will eat!!
PREP TIME: 5-10 minutes
COOK TIME: 30-40 minutes
SERVINGS: 6
ingredients
- 1/2 cup Cashews (soaked in water for at least 10 minutes)*
- 2 TBSP Avocado Oil**
- 1 Onion (finely chopped)
- 2 Bell Peppers (finely chopped)***
- 3 Garlic Cloves (minced)
- 3 cups Vegetable Stock
- 1 cup Plant-based Milk (I used Macadamia Nut Milk!! Didn’t even know it was a thing until I saw it at the store. It is delicious, mild, and looks very similar to regular milk)
- 1/4 cup Nutritional Yeast
- 1 TBSP Chili Powder
- 2 TBSP Cumin
- 2 cups Potatoes (cut into small cubes)****
- juice of 1 Lime
- 1 15 oz can Black beans (drained and rinsed)
- 1 15 oz can chopped Tomatoes
- Salt and Pepper to taste.
- handful Cilantro (chopped)
Suggested toppings:
- More Lime juice
- sliced Avocado
- sliced Jalapenos
- Tortilla chips
- Hot Sauce
*The longer the Cashews soak the easier it will be to puree them. If you have Cashew Butter, us that instead!
**Avocado Oil is a healthier option than Canola or Vegetable Oils when cooking with high heat. But use whatever you have on hand.
***Red, yellow, and orange Peppers will give a nice sweetness and color to the soup. I used 1 orange and a few small red peppers.
****Use whatever Potatoes you have. I used Red skins because you can eat the skin and then I don’t have to peel them 🙂
instructions
- Heat Oil in a medium sized pot over medium-low heat. Add Onions and Peppers, season with Salt and Peppers, and saute about 5 minutes (or until the vegetables are soft.)
- Add Garlic to pan and cook another minute.
- Pour in Stock, Milk, Nutritional Yeast, Chili Powder, Cumin, and Potatoes.
- Increase heat to high and bring to boil. Then reduce heat to low and simmer for 10-15 minutes (until the Potatoes are fork-tender.)
- Remove 1-2 cups of the soup and put into a food processor with the Lime juice and Cashews. Puree until smooth and pour back into the pot.
- Add Beans and Tomatoes, season with Salt and Pepper to taste, and cook until the soup begins to simmer again.
- Serve with Cilantro and toppings of your choice. ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
