INGREDIENTS  

  • 1 medium onion diced
  • 2 ribs celery diced
  • ½ red bell pepper diced
  • 4 cloves garlic minced
  • 1 pound Yukon gold or red potatoes peeled and cubed
  • 4 cups sweet corn fresh, frozen, or canned
  • 3 cups vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 bay leaf
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cups plain, unsweetened soy milk
  • ¾ cup raw cashews
  • 2 tablespoons fresh parsley optional garnish

INSTRUCTIONS 

  • In a large pot, water saute the onion, celery, and red bell pepper until the onion is translucent. If the vegetables start to stick to the pot, add a small amount of water to deglaze the pan.
  • Add the garlic and saute for another two minutes.
  • Add the potatoes, corn, bay leaf, and seasonings. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until the potatoes are tender.
  • Add the cashews, nutritional yeast, soy milk, and two cups of the soup to a high speed blender and blend until smooth. *
  • Pour the blended mixture into the soup pot and continue heating until warm through.
  • NOTES
  • For a nut free soup, substitute the cashews and soy milk with coconut cream or milk. Or thicken the soup with a bit of flour or cornstarch mixed with water.
  • Nutritions calculations are approximate.
  • NUTRITION
  • Calories: 305.2kcal Carbohydrates: 47.7g Protein: 11.2g Fat: 11g Saturated Fat: 1.9g Sodium: 131.8mg Potassium: 896.28mg Fiber: 5.5g Sugar: 8.9g Vitamin A: 109.13IU Vitamin C: 50.83mg Calcium: 105mg Iron: 3.05mg