Vegan Kulajda
Indulge in the comforting warmth of Vegan Kulajda, a plant-based twist on a traditional Czech potato soup that’s as hearty as it is flavorful. This creamy dish is brimming with earthy button mushrooms, tender diced potatoes, and fragrant herbs like dill and thyme, while soy milk and apple cider vinegar lend a tangy richness to its velvety broth. Prepared in under an hour, this satisfying soup is entirely dairy-free and perfect for vegans or anyone seeking wholesome, homey flavors. Serve it steaming hot and savor the aromatic blend of fresh ingredients and spices in every spoonful. Whether you’re familiar with classic Kulajda or trying it for the first time, this vegan version is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 250 grams, sliced button mushrooms
- 1 liter vegetable broth
- 400 grams, peeled and diced potatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 240 milliliters soy milk
- 2 tablespoons apple cider vinegar
- 2 tablespoons, chopped fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sliced mushrooms to the pot and cook for about 5 minutes, stirring occasionally, until they start to release their moisture.
Pour in the vegetable broth and bring to a gentle boil.
Add the diced potatoes, bay leaf, and dried thyme to the pot.
Reduce heat to a simmer and cook for approximately 20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, stir in the soy milk and apple cider vinegar. This will create a slightly tangy and creamy broth.
Remove the bay leaf and add the chopped fresh dill.
Season with salt and black pepper to taste and stir well.
Allow the soup to simmer for another 5 minutes to meld the flavors.
Serve hot, garnished with additional fresh dill if desired.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4438 mg | 193% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 30.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 519 mg | 40% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4789 mg | 102% | |
*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.
