This vegan potato soup is a quick and simple soup that’ll keep you warm on any cold night. I love the dill seeds in this recipe most of all! Substitute fresh dill for dill seeds to make a summer classic.
Believe it or not, there are actually hundreds of varieties of potatoes. Depending on the type of grocery store or farmer’s market you visit, the choices can be overwhelming. If you break it down into the basic types of potatoes, you will have an easier time choosing the right potato for the dish. Potatoes fall in to two basic categories: starchy and waxy.
Starchy potatoes are best suited for baking, mashing, and frying. The starch content produces an even color when frying as well as the fluffiest mashed potatoes every time. These potatoes tend to fall apart when cooked, so they are not the best choice for soups or stews.
Varieties of starchy potatoes include: Russet and Idaho.
Waxy potatoes are ideal for boiling into soups and stews because they hold their shape well. Their firm yet creamy texture also works well in potato salads and dishes like scalloped potatoes. Waxy potatoes are naturally lower in starch with more moisture and sugar. Waxy potatoes have smoother, thinner skin that you can easily scratch off.
Varieties of waxy potatoes include: Red-skinned, blue, purple, heirloom, and fingerling potatoes.
Some potatoes fall in-between starchy and waxy, making them generally all-purpose. These include Yukon gold, red gold, and more exotic varieties, like Kennebec and Norland red, and purple majesty.
For this recipe, I like to use a combination of starchy and waxy potatoes. The starchy ones fall apart and act as a thickener, while the waxy potatoes hold their shape for a chunky, hearty soup.
Enjoy your Vegan Hearty Potato Soup with some healthy greens with a side of Roasted Romanesco Broccoli!
1/2 cup raw cashews
4 stalks celery, including leaves
4 medium-sized potatoes
1 medium onion
5 small to medium carrots
4 cloves garlic
2 tablespoons olive oil
2 tablespoons white rice flour
1-2 teaspoons organic vegetable base
1 tablespoon ground celery seed
1 tablespoon dill seeds