This creamy summer soup is packed with hearty vegetables and herbs like potatoes, green beans and fresh dill. The soup is thickened up with a healthy dairy free sour cream and can be enjoyed hot or cold straight out of the fridge.
Keyword green bean soup, potao soup, summer soup, vegetable soup
Preheat a heavy bottom soup pot over medium heat with a light drizzle of olive oil. Add the sliced garlic and cook until fragrant and softened but barely starts to get some color. Transfer the garlic to a small plate and reserve.
11 garlic cloves
Add the diced onion and carrot to the pot with a pinch of salt and sautee until the onion is translucent.
1 yellow onion, 1 carrot
Stir in the potatoes, bay leaves, thyme, the reserved garlic and sweet paprika. Give everything a good stir and pour in the water. Bring to a gentle boil and season generously with a heavy pinch of salt.
2 lb golden potatoes, 11 garlic cloves, 2 bay leaves, 10 sprigs thyme, 2 tsp sweet paprika, 5-6 cups water
Cook the soup for 5 minutes then stir in the green beans or whichever veggies you prefer to use instead. (If using fresh green beans make sure to snap the ends and break them in half. Frozen green beans can be used straight from the bag).
1 lb green beans or summer squash
Partially cover with a lid and cook the soup for another 10 minutes or so until both the green beans and potatoes are tender to your liking. Taste and add more salt and pepper at this point if desired.
S + P to taste
Remove the soup from heat and stir in half of the cashew sour cream and the fresh dill. (Reserve some of both for garnish). Taste and adjust seasonings, add more sour cream if desired or serve on the side with extra dill.
1/2 bunch fresh dill
Make the Sour Cream
Add the cashew pieces, lemon juice and water into a powerful blender and process until silky smooth. (Note- If using a powerful blender there’s no need to soak the cashews, otherwise make sure to soak them in hot water for 20 minutes before blending).
1 cup raw cashew pieces, 1/3 cup lemon juice, 1/3 cup water
WFPB + Plantricious
The Garlic - There are about a dozen garlic cloves and you want to use them all and could even add more. It's an essential component of the flavor base that gives the soup its depth of flavor but without being pungent. The thin slices are sautéed in a little olive oil until softened and sweet then cooked in the broth with all the veggies.
About the Vegetables - If you happen to come across some Italian yellow flat beans by all means use them instead of the green beans here. Alternatively you could use yellow squash, zucchini, asparagus, cauliflower, broccoli, green peas and even fresh tomatoes. Although this is not a tomato centric recipe, there's plenty of room to add a cup or two of fresh chopped tomatoes if your heart so desires.
Sour Cream - A homemade cashew cream made in the blender, extra creamy and heavy on the lemon. You could use a store bought vegan brand but the homemade version is just so much better and good for you without any oil or preservatives. (see recipe inside the recipe card below).
Add ins - Gnocchi, dumplings, noodles or a small shape pasta like you would use in a minestrone: orzo, ditalini, stelline or lumachine would all work great here.
Leftovers - The soup keeps well refrigerated up to 5 days and reheats well without any separation since it is dairy free. It's also delicious enjoyed cold straight out of the fridge on a hot summer day.