First, make the Cashew Sour Cream according to the recipe below. Store it in the fridge until your soup is ready and it's time to eat.
Next, heat a large pot over medium heat for a minute. Add the onions and cook, while stirring, for about 5 minutes until they soften. Add a splash of water if they are sticking. Add the red pepper, and cook for a few more minutes. Add the garlic, and cook for another minute, while stirring. You can add a splash of water if you need to if it's sticking.
Add your potatoes to the pot, along with veggie broth, almond milk, smoked paprika, Worcestershire sauce, sea salt, black pepper, and bay leaves. Bring to a boil, and then reduce the heat to low and cover. Simmer until potatoes are fork tender, about 20 minutes.
Remove the bay leaves and discard. Remove 2 cups of the soup, and add it to your blender. Blend until creamy, and then add it back to your soup and stir to incorporate. Add the corn, nutritional yeast, and cilantro and stir to combine.
Taste and adjust the salt and black pepper. Add a bit more smoked paprika if you’d like. Top with a dollop of our Cashew Sour Cream, scallions and a few cilantro leaves. Serve with crusty whole grain bread and a salad.
Feel free to use another plant-based milk to replace the almond milk!
Add all of the ingredients to a high-speed blender and blend until it’s super smooth and creamy. Don’t stop blending until you get it there—you will! It could be up to 5 minutes of blending.
Add more water, 1 tablespoon at a time, if needed, until you reach sour cream-like consistency. Taste and add some salt if it needs it.
This will keep in the fridge for up to a week.
This recipe was inspired by a recipe that I learned to make in my Rouxbe cooking class.