- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 3 cloves garlic, minced
- 4 russet potatoes, peeled and cut into 1-inch pieces
- 4 cups water
- 4 teaspoons salt, divided
- 2 cups almond milk
- 1 teaspoon ground black pepper
- 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.
- Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
- Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.
04/10/2018
recipepes.com
Vegan Potato Soup, recipe
PT15M
PT1H
5
455 calories
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