Pierogi Soup, cozy, comforting and deliciously simple! Welcome to October, and soup season. The coziest time of year! I hope you enjoy this one as much as we did!
1. In a large pot, over medium heat, add 1 tbsp of olive oil and warm for a minute while you cut up the onion razor thin, or as thin as you can.
2. Add the onions and lower the heat. Allow to caramelize for 10 minutes, until deeply brown. Add the diced potatoes, garlic powder, nutritional yeast and salt. Deglaze with red wine. Stir to combine.
3. Add the mushroom stock, and bring to a boil. Once boiling, lower the heat to a simmer and cover until potatoes are soft, roughly 10 minutes.
4. In a small blender, combine the cashew cream ingredients (1 cup cashews, 3/4 cup water, 1/2 tsp salt, 1 tbsp apple cider vinegar) and blend until smooth.
5. Add in the cashew cream and then with a hand blender, pulse until some of the potatoes are blended and some are whole. This will make the soup extra creamy.
6. Plate up the soup in bowls and top with more cashew cream, some cooked pirogies, cheese, herbs and sauerkraut. Dig in!
