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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | organic olive oil, extra virgin | 1/2 | cup, chopped | Onion, chopped | 1 | cup, chopped | Carrots, raw | 1 | cup, diced | celery | 2 | cloves | garlic minced | 4 | cups | broth, vegetable, organic | 3 | large (3" to 4-1/4" dia.) | (5 cups) potatoes, peeled, chopped | 1 | leaf | bay leaf - WHOLE - NOT CRUMBLED | 1 | teaspoon | salt, to taste | 1/2 | teaspoon | thyme, dry, ground | 1/8 | teaspoon | pepper, to taste | 1/2 | cup | Unsweetened Plain Soymilk | 2 | tablespoons | parsley flakes |
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Steps
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Sequence
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Step
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| | 1 | Heat olive oil in saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.
Add broth, potatoes, bay leaf, salt, thyme, and pepper. Bring to a boil. Simmer, covered, for 30 minutes or until potatoes are soft. Discard bay leaf. Add half of potato mixture to a food processor or blender, and process until smooth. Return to saucepan. Stir in almond milk, and parsley. Cook until heated through, and serve.
Yield: 6 servings (serving size: about 1 cup) |
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