Easy Vegan Potato Soup

Prep Time:
25 mins

Cook Time:
3 hrs 10 mins

Total Time:
3 hrs 35 mins

Servings:
10

Yield:
10 servings

Ingredients

Directions

Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Boil for 5 minutes, then reduce heat to low, cover, and simmer for 3 hours. Stir occasionally while simmering and add any extra seasonings as desired.

Cook's Notes:

Any non-dairy milk can be used in place of cashew milk.

For more protein you can add 1 can of dark red kidney beans.

Try serving this soup in warm rosemary-olive bread bowls.

Nutrition Facts (per serving)