Wednesday, December 27, 2017
2 tablespoons olive oil
4 cups gold potatoes (about 4 medium potatoes), diced
1 yellow onion, chopped
3 garlic cloves, minced
4 cups vegetable broth
1/2 cup shredded vegan cheese (Daiya brand or similar)
2/3 cup unsweetened almond milk
1/4 cup nutritional yeast
1/4 teaspoon paprika
1 teaspoon ground black pepper
2 teaspoons sea salt
2 tablespoons minced chives for garnish
Heat oil over medium heat in a large pot. Add the onion and saute for about 5 minutes, until onion is softened and translucent. Add garlic, and saute for another minute.
Add potatoes and vegetable broth. Bring to a boil and then reduce to medium heat. Simmer covered for 20 minutes or until potatoes are fork tender.
Add almond milk, nutritional yeast, pepper, paprika, and most of the shredded cheese (save a bit for sprinkling on top). Stir until combined.
OPTIONAL: Transfer soup to a high-speed blender, in batches, if necessary. Blend until completely smooth.
Ladle soup into bowls and garnish with rest of shredded cheese and chives.