Creamy Snowman Soup

Creamy Snowman Soup

Snowman soup: Make this incredibly creamy and comforting potato soup with cashew cream. Easy to prepare and perfect for a cozy winter meal. A delightful hug in a bowl!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

  

• 4 1/2 cups water (divided)
• 1/4 cup + 2 Tablespoons raw cashews
• 1 teaspoon avocado oil
• 1 1/2 cups chopped yellow onions
• 2 cloves garlic (minced)
• 1 vegetable bouillon cube
• 2 pounds russet potatoes (cut in 1-inch pieces)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 1/2 teaspoons salt (divided)

Method

 

1. In a high speed blender, blend 1/2 cup water and cashews until smooth.
2. Heat a soup pot over medium heat and add oil. Sauté onions and garlic until translucent.
3. Add 4 cups of water, bouillon cube, potatoes, thyme, rosemary, and 1 teaspoon of salt to the pot.
4. Bring to a simmer and cook for about 10 minutes until potatoes are fork-tender.
5. Blend the soup with an immersion blender until mostly smooth, leaving some chunks.
6. Stir in the cashew cream and heat through.
7. Taste and adjust salt, adding more if needed.
8. Serve warm in bowls.

Notes

– For a dairy-free soup, the cashew cream is essential. Soak cashews in hot water for 15 mins if you don’t have a high-speed blender.
– Don’t overcook the potatoes; they should be tender but not mushy. – Taste and adjust salt and pepper at the end. A little fresh black pepper on top adds a nice touch.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The key to a successful snowman soup lies in the proper blending of ingredients to create a creamy texture without the use of dairy. Soaking the raw cashews before blending is essential; it hydrates them, allowing for a smoother emulsion when combined with the other ingredients. This technique not only enhances the creaminess but also adds a subtle nutty flavor that complements the soup. Additionally, controlling the heat while cooking the onions and garlic is crucial. Cooking them gently allows for the development of their natural sweetness, which balances the earthiness of the potatoes.

Troubleshooting

• If the soup is too thick, add more water gradually until the desired consistency is reached.
• If the soup lacks flavor, consider adding more salt or a splash of lemon juice to brighten the flavors.
• If the cashew blend is grainy, ensure they are soaked long enough and blended thoroughly until smooth.
• If the potatoes are not cooking evenly, cut them into uniform pieces to ensure they cook at the same rate.

Substitutions

• Use almond or macadamia nuts instead of cashews for a different flavor profile while maintaining creaminess.
• Replace russet potatoes with Yukon gold potatoes for a creamier texture and buttery flavor.
• Swap avocado oil with olive oil for a more robust taste.
• Use fresh herbs instead of dried thyme and rosemary for a brighter, more aromatic flavor.

Pro tips

• For a dairy-free soup, the cashew cream is essential. Soak cashews in hot water for 15 mins if you don’t have a high-speed blender.
• Don’t overcook the potatoes; they should be tender but not mushy. – Taste and adjust salt and pepper at the end. A little fresh black pepper on top adds a nice touch.

Enjoy this heartwarming bowl of melted snowman soup, a simple yet elegant dish perfect for any winter day.

Frequently asked questions

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