Mushroom Potato Soup

This vegan soup is warm, creamy and filling for the chilly fall months. Made by a fitness lover, it's sure to satisfy a hungry family of all ages. It passed the taste test with flying colours. 

This soup comes to us from Rebecca, at Be Naturally Fit. Original recipe is here. 

"The cream sauce was not only incredibly tasty, it was also uber healthy! I used soaked cashews and white cannellini beans for a sauce that a was high in protein and healthy fats. But what made it so delicious? NUTRITIONAL YEAST (every vegan’s secret ingredient)!"

Here it goes!

INGREDIENTS

• 1 large onion
• 3 celery stalks
• 1 lb of potatoes (3 cups chopped up)
• 3 cups of diced mushrooms (I used Oyster Mushrooms)
• 3 cloves of garlic
• 6 cups of organic vegetable stock (or use Better than Bouillion)
• 1 cup of cashews soaked
• 1 can of cannellini beans, rinsed and drained.
• 2 cups of almond milk
• 1/2 cup of nutritional yeast
• 1/4 cup of fresh sage or thyme
• salt and pepper

INSTRUCTIONS

1. Start by heating some olive oil in a large soup pot and adding the chopped onion.
2. Sauté the onion with a little salt under translucent, approximately 5 minutes.
3. Add the chopped mushrooms, sage, celery and garlic and continue to sauté for 5 minutes on medium heat so that the mushrooms soften and cook down.
4. Now add the chopped potatoes and 6 cups of vegetable stock and bring to a boil. Then turn down the heat to a simmer.
5. Now it’s time to make the cream sauce. Add the soaked and drained cashews to a high-speed blender with the almond milk, nutritional yeast and the can of cannellini beans and blend until smooth and creamy.
6. Add the creamy sauce to the soup and stir to heat thoroughly.
7. Serve and enjoy! 

NOTE: I added some fresh arugula into my soup for some greens and that peppery arugula flavor. It was insanely good.

Thanks for the shout-out, Rebecca! Follow her blog or Instagram for more recipes and fitness advice.