Creamy Vegan Potato Soup with Pesto Swirl

 

Cozy food for a Monday morning. After a pretty powerful weekend, I might add.

I try not to get too political on this blog, because when it comes down to it, we’re all just here for the food (am I right?!?), but I just wanted to say a quick thank you to all those women and men who marched this weekend. This election has struck a cord in me, like millions of others in our country, and the past week has had me feeling, honestly, very unsettled (especially when we start talking about the secretary of education— a topic that I feel pretty darn passionate about).


As a teacher, I teach my students every single day to treat others with respect, to stand up for themselves when they are treated unfairly, and that their ideas and beliefs are important and should be heard. It has been so heart-breaking listening to them talk about their struggles with the outcome of the election and, honestly, very difficult for me to help them through these tough times, especially when I’m feeling the exact same way. Why is their new president allowed treat certain people with such disrespect? I wish I knew the answer to their many, many questions.

This weekend, I was in such awe of the thousands of Americans (and others— did you see London, Paris, Amsterdam, Rome?!?) who peacefully rallied in defense of respect, equality, and progress. I have so much respect for all those women, men, and children and share my deepest gratitude with you as we continue this fight for progress over these next few years.

 

 

Ok, so politics aside, I think we all need some cozy Monday food right about now. So cozy food I have made you! Specifically this Creamy Vegan Potato Soup with a luxurious, bright pesto swirl. Somehow I came up with the bright idea of combining two of my favorite comfort foods— potatoes and pesto— into one creamy, delicious, and slightly decadent bowl of goodness.

Potato soup has always been a source of comfort for me, as it was a recipe my mom used to make all the time when we came home from college on breaks. Rich, thick, warming potato soup bubbling on the stove when we walked in the door; it doesn’t get much more comforting than that.

So on a Monday, after a busy, productive weekend, I think we all deserve a big bowl of goodness.

 

 

To make this version of potato soup vegan (and extra creamy), I used a simple cashew cream that you can whip up in a matter of minutes. As far as the pesto goes, you can easily use store bought if you’re short on time, or you can whip up a quick batch of my cashew basil pesto. It’s so simple, dairy free, and you can easily substitute whatever nuts you have on hand in place of cashews (slivered almonds and pine nuts are my other favorites).

Once your pesto is ready to go, just stir a big spoonful into each bowl of potatoey-goodness and you’ll literally be licking your bowl clean! It’s THAT good.

Well, that’s all from me today. Hope you all have a wonderful week and see you back here on Wednesday with a healthy, yet equally delicious, meal!

 

Creamy Vegan Potato Soup with Pesto Swirl

Serves 4-6
Cook time 20 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Soup

Ingredients

  • 2 tablespoons extra virgin olive oil or grass-fed butter (vegan, if needed)
  • 1 Medium yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cups low sodium vegetable brothv
  • 2lb potatoes, peeled and cut into 1'' cubes (about 4-5 potatoes)
  • 1 teaspoon thyme
  • salt and pepper, to taste
  • 1/2 cup cashews, soaked in water over night (or at least 2 hours)
  • 1 1/2 cup water
  • 1/4 cup pesto, homemade or store bought

Note

*I used my pesto recipe from this Pesto Naan Pizza, but feel free to use your favorite version!

Directions

Step 1
Soak 1/2 cup cashews in water overnight or at least 2 hours before preparing recipe. I fill the water about 1'' over the cashews in a glass jar.
Step 2
Drizzle 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add in diced onion and sauté until translucent. Add in minced garlic and cook for another minute. Pour in 4 cups of vegetable broth, cubed potatoes, thyme, and salt and pepper.
Step 3
Bring broth to a boil, then turn down to a simmer and cover for 15ish minutes (or until potatoes are fork tender). Use an immersion blender (or a potato masher will do) to blend the potatoes and onions until smooth.
Step 4
Use a high speed blender to make your cashew cream. Simply drain your soaked cashews and blend on high with 1 1/2 cups of water until creamy and smooth. Pour the cashew cream into the potato soup and stir.
Step 5
Ladle soup into bowls and stir in a big spoonful of pesto. Enjoy!!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

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