I’ll take potatoes in any form. I love them all! Though I love a good air fried potato wedge, there’s something extra comforting about scooping up a big bowl of warm potato soup topped with green onions.
Ingredients
Ingredients:
3 cups of vegetable broth
2 cups of plant milk (I used almond milk)
1 can or 2 cups of cooked cannellini beans
1 cup of carrots
1 small yellow onion
3 cloves of garlic
2 cups of yellow potatoes
4 russet potatoes
¼ cup of flour
1 tablespoon of nutritional yeast
1 teaspoon of sea salt
1 teaspoon of black pepper
½ teaspoon of dried parsley
½ teaspoon of paprika
Toppings:
Green onions
Preparation
Bring a large pot of water to a boil. Boil yellow potatoes (with skin) for 9-11 minutes or until tender. Place boiled potatoes, cannellini beans, 1 cup of vegetable broth, carrots, onion, and garlic into a blender or food processor and blend until smooth. Add a splash of veggie broth and blended veggies to a large skillet. Cook for 5 minutes, stirring frequently. Stir flour into the mix and continuously stir for 3-4 more minutes. Add in all the remaining ingredients and let simmer for 35-40 more minutes. Add more salt and pepper to taste, if needed. Serve with green onions on top.
Recipe Origin: