Description
A comforting and creamy vegan Ecuadorian potato and cheese soup made with Yukon gold potatoes, achiote seasoning, and shredded vegan mozzarella, garnished with cilantro and avocado.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegan butter (or oil of choice)
- 4 cloves garlic, finely minced
- 3/4 cup diced yellow onions
- 3/4 teaspoon cumin
- 1/8 teaspoon black pepper, plus more to taste
- 1/4 teaspoon oregano (optional)
- 1 teaspoon achiote powder
- 1 1/2 lb. peeled and roughly chopped Yukon gold potatoes (about 7)
- 4 cups warm water
- 1 teaspoon salt, or as desired
- 3/4 cup warm unsweetened almond milk (or plant based milk of choice)
- 2 tablespoons finely chopped cilantro
- 1/3 cup shredded vegan mozzarella cheese, plus more for serving
Garnish
- Cilantro
- Vegan cheese
- Diced avocado
- Black pepper
Instructions
- Melt butter and cook achiote: In a large pot over medium heat, add the vegan butter and allow it to melt. Once melted, stir in the achiote powder and cook for about one minute to release its flavor.
- Sauté aromatics: Add diced onions, cumin, optional oregano, and black pepper to the pot. Cook for about 4 minutes, or until onions soften. Then add minced garlic and cook one more minute.
- Cook potatoes with spices: Add the peeled and chopped Yukon gold potatoes to the pot and mix well to coat them with the spices and aromatics. Cook for about 5 minutes, stirring occasionally.
- Boil and simmer potatoes: Pour in the warm water along with salt. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 30 minutes, or until potatoes are tender.
- Mash some potatoes: Remove the lid. Using a potato masher, mash about half the potatoes while leaving some chunks for texture.
- Add almond milk and thicken soup: Stir in the warm almond milk and bring the soup back to a low boil. Simmer for about 10 minutes, allowing the soup to thicken.
- Finish with cheese and cilantro: Remove from heat and stir in the shredded vegan mozzarella and chopped cilantro. Taste and adjust seasoning as needed.
- Serve and garnish: Ladle soup into bowls and garnish with additional vegan cheese, cilantro, diced avocado, and a sprinkle of black pepper. Enjoy warm.
Notes
- Red onions can be used instead of yellow onions if preferred.
- Achiote powder is also known as annatto or achuete; you can substitute with a blend of paprika and turmeric for color if achiote is unavailable.
- If achiote oil is available, it can replace both the vegan butter and achiote powder in this recipe.
- The potato peels can be left on if you prefer more texture and nutrients.
- Any unsweetened plant-based milk such as oat, soy, or cashew milk may be used instead of almond milk.
- If you do not like cilantro, feel free to omit it or use fresh parsley as a substitute.
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
