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–+ servings
A bowl of vegan potato cream soup with dill

Creamy Vegan Potato Soup With Dill

A deliciously creamy and satisfying soup with the mild flavor of fresh dill and lots of umami.
Prep Time 10 minutes
Cook Time 20 minutes
Cooling 10 minutes
Total Time 40 minutes
Servings 6
Calories 193kcal

Ingredients

For the cashew cream

  • ½ cup raw cashews
  • ½ cup water

For the potato soup

  • 4 cups yellow potatoes
  • 5 cups water
  • 2 tsp vegetable bouillon
  • 1 piece kelp (kombu)
  • ½ 13oz block firm tofu
  • ¾ tsp salt
  • 2 tsp extra virgin olive oil
  • 1/4 cup fresh dill

Instructions

Make the Cashew Cream

  • Cover the cashews with water in a microwave-safe bowl. Microwave for 30 seconds on high and then let rest for 5 minutes. Drain the water.
  • Add cashews and ½ cup of water to a blender and blend at high speed for 1 minute.

Make the Potato Soup

  • Peel potatoes and cut into 1" pieces. Put in a large pot and cover with water. Add in the piece of kelp and bring to a boil.
  • Once water is boiling, remove the kelp and discard. Boil potatoes 10 minutes or until a fork pushes through the potatoes easily. Meanwhile, cut the tofu into bite-size pieces.
  • Turn off heat and add the cashew cream, vegetable bouillon, tofu, and olive oil. Add in chopped fresh dill. Season with salt to taste.
  • Let soup cool about 10 minutes before serving.

Notes

  • If you don't want to make it with tofu, you could try adding canned cannelini beans instead.
  • To make it without cashews, use oat cream.

Nutrition

Calories: 193kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 320mg | Potassium: 735mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 31mg | Calcium: 30mg | Iron: 2mg