While participating in the Daniel Fast this past January, I came across a wonderful and pretty healthy potato soup recipe. I made this again last night for dinner and decided I’d pass it along for you to enjoy!
Here is what you need:
1 TB of extra-virgin olive oil
1/2 cup of chopped onions
1 cup of chopped carrots
1 cup of chopped celery
2 cloves garlic, minced
4 cups of Vegetable Broth
3 Large Russet potatoes, peeled and cubed (about 5 cups)
1 bay leaf
1 tsp salt
1/2 tsp thyme
1/8 tsp pepper
1/2 cup almond, rice, or soy milk (I use almond..so yummy)
2 TB chopped fresh parsley or 1 tsp dried parsley
How to Make It:
Heat olive oil in saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened (I do about 5 min.). Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.
Add broth, potatoes, salt, thyme, pepper, and bay leaf. Bring to a boil. Simmer, covered, for 30 minutes or until potatoes are soft. Discard bay leaf. Add half of potato mixture to a blender or food processor, and process until smooth. Return to saucepan. Stir in almond milk, and parsley. Cook until heated through, and serve.
Yields: 6 servings (serving size: about 1 cup)
Recipes like this are good to add to your staple list. It’s so easy and healthy. Great for the upcoming Fall weather. I serve this with some home-made bread on the side for dipping.
Coming up on Friday: Fake Boobs and a Metal Leg