Creamy Potato Veggie Soup

As promised, the recipe for yesterday's creamy and hearty, low-fat, vegan, amazing soup!

You Will Need:
  • 4 carrots (chopped)
  • 5 stalks celery (chopped)
  • 6 shiitaki mushroom tops, sliced in quarters
  • tofu, optional
  • 1 table spoon of veggie broth bouillon or paste
  • 1 zucchini, chopped
  • 1/2 cup almond milk
  • 3 small potatoes or 1/2 large one, chopped into 1 inch cubes (should be about 1 cup when chopped up)
  • Pepper optional (to taste)

  1. Add all of the ingredients (veggies, tofu and pepper and almond milk) into a large pot. Add about 5 cups of water. Cover.
  2. Allow the pot to simmer for about 30-40 minutes, until veggies are soft when pierced with a fork.
  3. Remove the cooked potatoes. 
  4. In a small blender, mix potatoes, 1.5 cup broth and 1 cup almond milk until smooth. This will make up your creamy base.
  5. Pour 1 cup of creamy base into a bowl, ladle out veggies from pot and add in. Top with pepper. 
  6. Enjoy! Make sure to save the broth in which the veggies were boiled. This is what all of the nutrients have leached out into... super healthy!

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