How do you make a deliciously creamy potato soup without using any dairy? And have chunks of smoky bacon flavor in it? Well, you make it vegan Healthy Cancer Chick style Try this awesome soup loaded with potato and lots of flavor.
1/2 cup raw almonds, soaked and peeled
1 1/2 cups organic vegetable broth
3 cups sliced potatoes and 1 cup cubed potatoes
1/3 cup nutritional yeast
3 celery stalks, chopped
1/2 package of smoky maple bacon tempeh
1/3 onion, chopped
2 Tbsp olive oil
1/8 tsp. black pepper
1/2 tsp. sea salt
1/2 tsp. chopped garlic
1/4-1/2 tsp. cayenne pepper
3 chives (green onions), chopped
fresh parsley (for garnish), chopped
Soak the almonds in hot water for at least 1 hour. Remove skins (They should come off simply by rubbing the almond between your fingers. If not, soak longer and in very hot water).
Peel potatoes and put the 3 cups of sliced potatoes in pot with water and boil until tender.
Put the 1 cup of cubed potato in pan with olive oil, onion, celery, and tempeh (cut into pieces) and saute until veggies are tender and potatoes and tempeh start turning brown and crispy.
Put the soaked almonds, boiled potatoes, vegetable broth, nutritional yeast, sea salt, pepper, garlic and cayenne in a Vitamix, high-speed blender, or food processor. Blend until smooth and creamy.
Pour soup into a pot and add the diced potato, tempeh, onion and celery mixture. Heat to simmer. Serve topped with chives, parsley, and a little more black pepper.
The leftovers are great reheated too!
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