Description
A comforting and creamy vegan Ecuadorian potato and cheese soup made with mashed Yukon gold potatoes, achiote, and vegan mozzarella cheese, seasoned with garlic, onions, and cilantro. Perfect for a hearty meal that is dairy-free and full of traditional flavors.
Ingredients
Scale
Soup Base
- 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
- Heat butter and achiote: In a large pot over medium heat, melt the vegan butter. Once melted, add the achiote powder and cook for about one minute to release its color and flavor.
- Sauté aromatics: Add diced onions, cumin, optional oregano, and black pepper to the pot. Cook for about 4 minutes until the onions soften, then add the minced garlic and cook for an additional minute.
- Add potatoes: Stir in the chopped Yukon gold potatoes, mixing to coat them evenly with the spiced butter and aromatics. Cook for about 5 minutes to begin softening.
- Add water and salt, then simmer: Pour in the warm water and add salt. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let simmer for 30 minutes or until the potatoes are fully tender.
- Mash potatoes partially: Remove the lid and mash about half of the potatoes in the soup to create a creamy texture while leaving some chunks for added texture.
- Add almond milk and thicken: Stir in the warm almond milk and bring the soup back to a low boil. Simmer for about 10 minutes until the soup thickens slightly.
- Finish with cheese and cilantro: Remove the pot from heat and stir in the shredded vegan mozzarella cheese and chopped cilantro. Adjust seasonings with additional salt and black pepper to taste.
- Serve and garnish: Ladle the soup into bowls and garnish with extra vegan cheese, cilantro, diced avocado, and additional black pepper as desired. Enjoy warm.
Notes
- Red onions can be used interchangeably with yellow onions for a slightly different flavor.
- Achiote (annatto) powder can be replaced with a blend of paprika and turmeric to mimic the color if achiote is unavailable.
- Instead of using oil plus achiote powder, you may use achiote oil if accessible for added flavor.
- Potato peels can be left on if preferred for extra nutrients and texture.
- Any unsweetened plant-based milk can be substituted for almond milk based on preference or availability.
- If you dislike cilantro, it can be omitted or replaced with another fresh herb such as parsley.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
