Rosemary Potato Soup-Creamy and Vegan

No one will know that the creamy base is vegan.

No one will know that the creamy base is vegan.

2 tsp. olive oil
1 clove garlic, diced
½ onion, diced
1 Tablespoon rosemary leaves (fresh or dried)
4-5 medium-sized red potatoes, scrubbed and diced into ¾” cubes
3 cups hot water
½ cup raw cashews
13 oz. Great Northern Beans (drained)
2 cups water
2 tsp. salt
½ tsp. white pepper
1 Tablespoon Brewer’s Yeast or Chicken-flavored seasoning

Heat the olive oil in a heavy-bottomed medium-sized saucepan. Add the garlic, onions and rosemary and sauté over medium heat. When the onions look limp, add three cups of hot water and the diced potatoes. Bring to a boil, cover and simmer about 20 minutes (until the potatoes are soft). While the potatoes boil, combine the remaining ingredients in a high-powered blender (I use a BlendTec) and whiz on high until the ingredients look creamy. Once the potatoes are cooked, add the blended mixture and more water and salt (to taste). Bring the soup to a simmer and then serve. It tastes great with cornbread or Rosemary Bread.

Serves 6-8 and takes about 30 minutes to prepare.

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