It's that time of year, SOUP SEASON! There's nothing I love more than a warm bowl of soup on a cool fall evening or anytime I am sick (which is often). I've been under the weather this past week so I have made this soup not once, but twice! I have quite literally survived on it. Only 8 ingredients and one pot, super easy to whip up when you need a bowl of comfort.
INGREDIENTS:
1/2 lb baby dutch yellow potatoes
4 large carrot sticks
half of one yellow onion
4 garlic cloves
2 cups vegetable broth
2 cups almond milk unsweetened
salt & pepper to taste
2 tbsp plant based butter (add more if needed)
METHOD:
Chop carrots, onion and garlic
Simmer with butter on medium heat for 5 minutes
add vegetable broth & almond milk
add chopped potatoes & bring to a boil
let it boil on high for about 5 minutes then reduce heat to medium/low and let it simmer for another 15-20 minutes or until carrots/potatoes are tender (stir occasionally and be careful not to overcook, turn heat down lower if cooking too fast)
add salt & pepper to taste
Reduce heat to low, mash a few potatoes with a fork and stir (this will make the soup thicker)
Enjoy!
Notes: If the soup is too thick, add more almond milk as needed. I don't measure the salt and pepper, I usually prefer a good bit though. If you prefer thicker soup, another option is to pour Half of the cooked soup into a blender and then back into the pot, stirring altogether. However, this soup is the perfect consistency for me as is without blending.
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