Dairy-Free Kulajda
Discover the comforting warmth of **Dairy-Free Kulajda**, a wholesome twist on a classic Czech mushroom and potato soup. This vegan-friendly recipe replaces traditional dairy with creamy coconut milk, resulting in a velvety richness that even the most devoted dairy lovers will adore. Sautéed mushrooms and hearty potatoes are simmered in a fragrant blend of vegetable broth, dried dill, and a tangy touch of white wine vinegar, creating a perfectly balanced bowl full of comforting flavors. The soup is thickened with a roux for a luscious texture, while fresh dill adds a final burst of herbal brightness. Ready in under an hour, this plant-based delight is perfect for chilly evenings or anytime you crave soulful comfort food. Looking for a dairy-free dinner or a unique vegan soup recipe? You’ve found it!
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 medium Yellow onion, chopped
- 3 cloves Garlic cloves, minced
- 200 grams White mushrooms, sliced
- 2 tablespoons All-purpose flour
- 1 liter Vegetable broth
- 1 leaf Bay leaf
- 300 grams Potatoes, peeled and cubed
- 1 tablespoon Dried dill
- 400 milliliters Coconut milk
- 2 tablespoons White wine vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh dill, for garnish
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes.
Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms release their juices and become tender, about 5 more minutes.
Sprinkle the flour over the mushroom mixture, stirring constantly for 1-2 minutes to form a roux.
Gradually pour in the vegetable broth while stirring, to avoid any lumps.
Add the bay leaf and potatoes to the pot. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes, or until the potatoes are cooked through.
Stir in the dried dill, coconut milk, white wine vinegar, salt, and black pepper. Let the soup simmer for another 5 minutes to meld the flavors.
Remove the bay leaf before serving.
Serve hot, garnished with fresh dill for a burst of color and flavor.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4824 mg | 210% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 53.5 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 295 mg | 23% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4330 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
