One potato, two potato, three potato, nuts!
If you’ve not noticed from my posts so far, I like soup. I’d been wanting to make a soup with a strong nut flavoring for a while and decided on a potato and macadamia nut base.
This soup is thick and creamy and, because of the blended nuts in it, there is a bit of light chewing involved. I do not mind it! And with using whole macadamia nuts as a garnish the chewing is implied ;-) The fact that the soup is not completely silky smooth is actually a nice touch—it makes it feel that much more cozy and comforting.
In addition to the creamy, cozy feeling of this soup it’s really simple to make and has very few ingredients. Quick and easy is the best!
Prep time: 10 minutes
Cook time: 20 minutes
1.5 cups raw macadamia nuts, soaked overnight or boiled for 20 minutes, plus extra for garnish
1 medium onion, diced
4 cloves garlic, minced
750 g peeled and large chopped Yukon Gold potatoes
48 oz veggie stock
¼ cup vegan sour cream plus extra for garnish
2 Tbs butter
1 Tbs salt
1 Tbs Hickory smoke seasoning
½ tsp ground coriander
½ tsp ground cardamom
To a large stock pot add the large chopped potatoes and enough water to cover them by a couple of inches. Boil the potatoes until fork tender, drain and return to pot.
While the potatoes are boiling dice the onions and garlic. Add the butter to a frying pan along with the onion and sauté until translucent. Once the onions are beginning to caramelize add the minced garlic and continue to cook until the garlic has softened.
Add the veggie stock to the pot with the fork-tender potatoes, onion, garlic, and macadamia nuts. Bring to a boil and then simmer for about 7 minutes. Remove the pot from the heat, stir in the hickory seasoning, salt, coriander, and cardamom then use an immersion blender to combine the ingredients. If you don’t have an immersion blender you can transfer the soup to a stand blender in batches then over to a clean pot once each batch has blended.
If you’ve set aside some macadamia nuts for garnish now is the time to toast them. You can do this in the oven, or as I prefer, drizzle a bit of olive oil in a frying pan and brown them on the stovetop.
Once the soup has blended, add in the sour cream and stir to combine.
Garnish with toasted macadamia nuts and an additional dollop of sour cream.