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Easy Vegetarian Potato Soup (Vegan Recipe) – vegane Kartoffelsuppe

This German vegan potato soup recipe is made with simple ingredients that will leave you feeling warm and satisfied. There's nothing like a big bowl of soup (comfort food at its finest!) especially over the cold winter months.

Ingredients:

• 1 large onion, diced
• 8-10 cloves garlic, minced
• 1 cup sliced celery stalks
• ½ cup sliced carrots
• 6 large potatoes, diced (peeling optional)
• 7½ cups water or vegetable broth
• 3 teaspoons salt, or to taste
• 1½ cups water
• ½ - 1 cup raw cashews, pre-soaked (see NOTES below)
• ½ - ¾ cup nutritional yeast
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions:

1. Cover the bottom of a large pot or dutch oven with water. Add onion, garlic, celery, and carrot, and cook over medium heat until veggies are softened. Add a splash of water, when needed, to keep veggies from sticking to the pot.
2. Add potatoes, 7½ cups water or vegetable broth, and 3 teaspoons salt. Bring to a boil over medium high heat. Cook until potatoes are tender, about 12 to 15 minutes.
3. While potatoes are cooking, add remaining 1½ cups water, cashews, nutritional yeast, 1 teaspoon salt, and pepper to a blender. Blend until completely smooth.
4. When potatoes are done, ladle 4 to 5 cups of the potato mixture into your blender with the cashew mixture and blend until completely smooth.
5. Pour the blended soup and cashew mixture back into the soup pot and stir until fully combined.
6. Adjust seasonings to taste, and serve.

Notes/Hints:

• Sauté veggies in olive oil, if desired.
• If soup is too thick, add extra water.
• Be sure to soak the cashews in water ahead of time for 5 to 8 hours. Or, you can boil them in a pot for 10 to 15 minutes. Simply drain and rinse the softened cashews and add them to the recipe. If you have a high-powered blender, no need to soak if time doesn't allow.
• You can also make this soup without the cashews. While still delicious, it just won't taste as rich.
• 8-10 garlic cloves may seem like overkill, but it really isn't! Unless you really dislike garlic, I urge you to give it a try.
• Use freshly ground black pepper, if possible.
• Garnish with fresh parsley, if desired.
• Add in some of your favorite fresh herbs or spices: thyme, oregano, marjoram, bay leaf, cumin, curry powder, etc.
• If you like a little heat, blend some red pepper flakes with the cashew mixture.
• Leftover potato soup can be stored in an airtight container for several days in the fridge. It tastes even better the next day!

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