Ingredients
The following ingredients have 5 Servings
- 2 tablespoons dairy-free butter
- 1 small yellow onion, diced
- 3-5 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper, plus more to taste
- 1/4 cup (30 g) chickpea flour*
- 2 cups (470 ml) vegetable broth
- 2 cups (470 ml) full-fat coconut milk or extra creamy oat milk
- 1.5 pounds (680 g) Yukon gold potatoes, diced
- 5 oz thick vegan coconut yogurt (see notes for subs)
- 1/2 cup (35 g) dairy-free cheddar cheese (optional – for a richer flavor)
- salt, to taste
- Optional toppings: shredded dairy-free cheese, chives and/or green onions
Instruction
- Heat a large, heavy-bottomed pot over medium-high heat. Add the dairy-free butter; once it has melted, add the onion and sauté for 5 minutes, until translucent and slightly golden. Add the garlic and sauté for 1 minute. Then, add the nutritional yeast, paprika, pepper, and chickpea flour. Cook for 1-2 minutes, until the spices are fragrant. Scrape any “brown bits” off of the bottom of the pan with a wooden spoon – this adds flavor!
- Away: Add the potatoes, vegetable broth, and non-dairy milk and stir well. Cover and increase the heat to high, to bring the soup to a boil. Once boiling, uncover and reduce the heat to medium/medium-low. Keep the soup at a simmer, stir occasionally, and cook until the potatoes are fork-tender, 10 to 15 minutes.
- Add the coconut yogurt and (optional) shredded vegan cheddar to the soup, then stir until totally dissolved. Carefully use an immersion blender and blend about 1/4 – 1/3 of the soup, to make the batter thicker (or transfer a portion of the soup to a blender with a vent, blend until smooth, then mix in). Season with additional salt and pepper to taste, if necessary.
- transfer the soup into serving bowls, then top with additional cheese, chives, and/or green onions (or as desired). Serve warm; leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.
