Last night after the little vegans rainy soccer game in 37 degree weather we needed something to warm our bones and nothing like soup to do the trick. Unless it’s vegan Pho or Miso our little one won’t touch soup. However my mom had introduced her to Daiya cheese which she loves so I figured if I was able to add it to the top of the soup she might eat it. Guess what, it worked! Which brings us to my first recipe using Daiya. The things we do for our children! 🙂

This is one of those days I thought a microwave might have been nice to bake the potatoes in, but I survived! Aside from the time involved the soup is pretty basic and the final product is rich and decadent. This a perfect dish for those vegetarian friends that say they could never give up cheese. It’s proof that they don’t have to give up the flavor!

Ahh...the shorter days means its harder to get natural light for us working mamas. And just when my pictures had started getting better!

Ingredients:
4 lbs baked potatoes
1/4 cup vegan butter (melted)
1 tbsp olive oil
1 yellow onion diced
2 ribs celery
2 cloves garlic (pressed or diced)
2 cups vegetable broth
2 cups water
4 tbsp nutritional yeast
2 tbsp white balsamic vinegar
1 tbsp yellow miso
2 tsp seasoned salt
2 tbsp Braggs Liquid aminos
1/4 tsp turmeric
1 1/2 cups heavy cashew cream
Daiya cheese (optional)
Vegan bacon bits (optional)
Vegan sour cream (optional)
You will also need oven safe serving bowls

While potatoes are still warm (let them cool until you can handle them comfortably remove skin (If you like skins like me you could probably add some in but hubby and little vegan will not touch them so I left them out) and mash them. I left mine somewhat chunky. Mash in butter. Set aside

In a soup pot saute onion, celery and garlic in olive oil over medium low heat until onions are translucent.  Add flour and cook for five more minutes.  Slowly stir in vegetable broth and water.  Bring to a boil and then simmer for 30 minutes.

While broth is simmering mix together nutritional yeast through turmeric in a separate bowl.

Preheat oven to 375 degrees.

After broth has simmered for 30 minutes, pour into a blender and blend on high until smooth and creamy. It took a minute or so in the Vita-mix. Pour 1/2 broth back into soup pot. Add 2/3 to 3/4 (depending on how chunky you want soup-I used 2/3) of mashed potatoes into blender with remaining broth and blend until creamy. Pour mixture into soup pot as well as remaining mashed potatoes.  Stir in cashew cream. Ladle into individual serving bowls. Sprinkle vegan cheese of choice on top. Bake for 25 minutes. After removing from oven add condiments like sour cream and fake bacon bits and serve.