Yes, Chef

Creamy Vegan Potato Soup

Name: Creamy Vegan Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1, 277g block of tempeh; 3 tbsp sun-dried tomatoes, drained from oil and diced; 1 tbsp avocado oil, or the oil from the jar of sun-dried tomatoes; 1 tbsp tamari, or soy sauce; 1 tbsp maple syrup; 1 tsp apple cider vinegar; 1 tsp smoked paprika; 1/2 tsp fennel seeds; 1/2 tsp ground coriander; 1-2 tbsp avocado oil; 2 shallots, finely diced; 6 cloves garlic, minced; 1 tsp Old Bay Seasoning; 2 tbsp all-purpose flour***; 1/4 cup nutritional yeast; 2 cups unsweetened cashew milk or soy milk; 4 medium (about 1 pound) Yukon Gold Potatoes, peeled and diced into cubes; 2 cups cauliflower florets; 2 cups good quality vegetable broth (I use Better Than Bouillon vegetable bouillon paste dissolved in water); 1/2 tsp dry thyme or 6 sprigs fresh thyme, leaves removed; Salt to taste

4 servings

servings

15 minutes

active time

45 minutes

total time

Start Cooking

Ingredients

1, 277g block of tempeh

3 tbsp sun-dried tomatoes, drained from oil and diced

1 tbsp avocado oil, or the oil from the jar of sun-dried tomatoes

1 tbsp tamari, or soy sauce

1 tbsp maple syrup

1 tsp apple cider vinegar

1 tsp smoked paprika

1/2 tsp fennel seeds

1/2 tsp ground coriander

1-2 tbsp avocado oil

2 shallots, finely diced

6 cloves garlic, minced

1 tsp Old Bay Seasoning

2 tbsp all-purpose flour***

1/4 cup nutritional yeast

2 cups unsweetened cashew milk or soy milk

4 medium (about 1 pound) Yukon Gold Potatoes, peeled and diced into cubes

2 cups cauliflower florets

2 cups good quality vegetable broth (I use Better Than Bouillon vegetable bouillon paste dissolved in water)

1/2 tsp dry thyme or 6 sprigs fresh thyme, leaves removed

Salt to taste

Directions

Preheat oven to 425F and line a baking tray with parchment paper. Crumble the tempeh with your hands into small chunks on to the baking sheet then top with the sun-dried tomatoes, oil, tamari, syrup, vinegar, smoked paprika, fennel seeds, and coriander. Toss everything to evenly coat and then spread out into a single layer on the tray. Bake in the oven for 25-30 minutes, flipping halfway through.

Meanwhile, start the potato soup. To a medium pot over medium heat add the oil and warm it through. Add in the shallots and sauté for 2-3 minutes until softened then stir in the garlic and Old Bay Seasoning and sauté until fragrant. Sprinkle in the flour and nutritional yeast and mix it into the onion mixture, sauteing for about 2 minutes. Pour in a 1/2 cup of the milk and stir into the flour mixture until a paste forms.

Add the potatoes, cauliflower, vegetable broth and the remaining milk and stir well to combine then bring to a simmer. Note, if the soup starts to boil, you may notice the milk start to separate (this is okay).

Allow the soup to simmer for 12-15 minutes or until the potatoes and cauliflower are fork tender. With an immersion blender, blend about 1/3 or more of the soup based on your preference in consistency. If the soup is too thick, feel free to adjust by stirring in a 1/2 cup to 1 cup of extra vegetable broth.

Serve the soup topped with some vegan sour cream, the tempeh crumbles and some spring onions and enjoy.

Notes

Skip tempeh—top like a baked potato