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