I love the flavors of Eastern Europe – paprika, lemon, dill. A homemade cashew sour cream gives a lovely richness to this humble soup of potatoes and green beans.
I’m dreaming of opening a small farm-to-table cafe or supper club one day, and this could very well be on the starter menu.
Especially with home-grown green beans, potatoes, and onions. I can already feel my hands in the soil – planting, weeding, harvesting, then turning the garden gifts into a magical bowl of comfort.
Sending love as you breathe your way through another beautiful day on this planet! 💕
- 2 Tbsp vegan butter
- 1 onion, chopped onion
- 2 garlic cloves, minced
- ½ tsp smoked paprika
- 3 cubed yellow potatoes
- 2 ½ Tbsp flour
- 3 cups water
- 2 Tbsp nutritional yeast
- 2 cups chopped green beans
- 1 cup vegan sour cream (recipe follows)
- 2 Tbsp dill
- 1 small lemon, juiced
- Salt and pepper to taste
- 1/2 cup cashews, soaked in hot water for 10 minutes then drained
- 1/4 cup water
- 2 tsp lemon juice or apple cider vinegar
- Good pinch of salt
In a large pot over medium-high heat, melt the vegan butter. Briefly saute the onion and garlic, stirring frequently, then mix in the paprika and potatoes.
Mix well to coat everything, cook for a few minutes more, then add in the flour and mix well again. Gently pour in the water, stirring constantly as you do this so you don’t get lumps of flour.
Next, add the nutritional yeast and green beans. Bring to a boil, then turn the temperature down to medium-low and let it simmer until the potatoes and green beans are tender, about 10 minutes.
While the soup is simmering, put all the sour cream ingredients into a blender and blend until very smooth.
Remove the soup from the heat and mix in the sour cream, dill, lemon juice, and salt and pepper to taste.
I got an email this morning that started with the best opening line:
Greetings, I hope conditions in your day have enabled you to take some time for yourself.