Recipe

Creamy Vegan Potato Soup With Dill

A deliciously creamy and satisfying soup with the mild flavor of fresh dill and lots of umami.

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Ingredient batch: 3× original. Base yield: 6.

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Yield: 18
Prep: 10 minutes
Cook: 20 minutes
Total: 40 minutes
Cooling: 10 minutes

Ingredients

For the cashew cream

355 mL raw cashews (volume measure)
355 mL water (volume measure)

For the potato soup

2839 mL yellow potatoes (volume measure)
3549 mL water (volume measure)
30 mL vegetable bouillon (volume measure)
3 piece kelp (kombu) — package or uncertain unit retained; no metric conversion
1 1/2 13oz block firm tofu — package or uncertain unit retained; no metric conversion
11 mL salt (volume measure)
30 mL extra virgin olive oil (volume measure)
177 mL fresh dill (volume measure)

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 6.

½ cup raw cashews
½ cup water
4 cups yellow potatoes
5 cups water
2 tsp vegetable bouillon
1 piece kelp (kombu)
½ 13oz block firm tofu
¾ tsp salt
2 tsp extra virgin olive oil
1/4 cup fresh dill

Instructions

Make the Cashew Cream

Cover the cashews with water in a microwave-safe bowl. Microwave for 30 seconds on high and then let rest for 5 minutes. Drain the water.
Add cashews and ½ cup of water to a blender and blend at high speed for 1 minute.

Make the Potato Soup

Peel potatoes and cut into 1" pieces. Put in a large pot and cover with water. Add in the piece of kelp and bring to a boil.
Once water is boiling, remove the kelp and discard. Boil potatoes 10 minutes or until a fork pushes through the potatoes easily. Meanwhile, cut the tofu into bite-size pieces.
Turn off heat and add the cashew cream, vegetable bouillon, tofu, and olive oil. Add in chopped fresh dill. Season with salt to taste.
Let soup cool about 10 minutes before serving.

Notes

If you don't want to make it with tofu, you could try adding canned cannelini beans instead. To make it without cashews, use oat cream .

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