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Ingredients
Original recipe (1X) yields 8 servings
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2 tablespoons olive oil
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1 cup diced onion
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1 cup diced carrot
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1 cup diced celery
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3 cloves garlic, minced
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4 russet potatoes, peeled and cut into 1-inch pieces
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4 cups water
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4 teaspoons salt, divided
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2 cups almond milk
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1 teaspoon ground black pepper
Directions
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Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
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Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
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Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.
Cook’s Note
You can use vegetable broth instead of water if you choose.
Mash soup with a potato masher if preferred.
This soup adapts well to any flavors you might like to add – curry, cumin, basil, cardamom, whatever you like.
Nutrition Facts (per serving)
| 147 | Calories |
| 4g | Fat |
| 25g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 8 |
|
|
Calories 147 |
|
| % Daily Value * | |
|
Total Fat 4g |
5% |
|
Saturated Fat 1g |
3% |
|
Sodium 1237mg |
54% |
|
Total Carbohydrate 25g |
9% |
|
Dietary Fiber 4g |
13% |
|
Total Sugars 5g |
|
|
Protein 3g |
6% |
|
Vitamin C 24mg |
27% |
|
Calcium 89mg |
7% |
|
Iron 1mg |
7% |
|
Potassium 625mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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