3 large potatoes, peeled & diced

1/2 head cauliflower, chopped

1/2 bundle of scallions, diced (use all but the very end of the white part)

1 tbsp. garlic, minced

2 celery stalks, diced

1/2 yellow onion, diced

1/4 cup nutritional yeast

1 tbsp. white vinegar

1 cup raw cashews

1 tsp. black pepper

1 tsp. paprika

1 tsp. smoked paprika

1-2 tsp. chipotle powder

1 tbsp. liquid aminos

1/2 cup unsweetened almond milk

1-3 cups vegetable broth

Coconut Bacon:

1 1/2 cups big coconut flakes

2 tsp. liquid smoke

2 tbsp. coconut aminos

1 tbsp. liquid aminos

2 tsp. smoked paprika

1 tsp. paprika

1 tsp. black pepper

1 tbsp. maple syrup


  1. Preheat oven to 425 degrees F.
  2. Add potatoes and cauliflower to a baking sheet. Cover with a splash of veggie broth. Bake for 10-15 minutes or until potatoes are soft.
  3. Make coconut bacon. Place all ingredients into a bowl and mix together well until coconut is covered in marinade.
  4. Then pour coconut onto a baking sheet. Bake for 10 minutes or until coconut is crisp.
  5. Saute garlic, scallions, onions and celery in a splash of veggie broth. Once veggies are soft add smoked paprika, paprika, chipotle powder, nutritional yeast, raw cashews liquid aminos and vinegar.
  6. Once everything is mixed together add the veggie/cashew mixture to a high speed blender.
  7. Next add cooked potatoes and cauliflower to the blender with milk and veggie broth. Blend until creamy. If it's too thick add more liquid. Keep blending and adding liquid until the soup is super smooth. This may take a few minutes. Don't be afraid to add more liquid as you blend. This will help create that smooth texture.
  8. Adjust seasoning if needed. Top with coconut bacon and green part of the scallions. Serve warm with a side of toasted bread.

Kayla Jacob

Personal Chef

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