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Creamy Potato Soup
Prep Time: 00:15
Cook Time: 01:00
2 lb russet or golden potatoes, chopped into bite size pieces
1 white or yellow onion, chopped
2 - 3 Cloves of garlic
8 cups vegetable broth
3 - 4 carrots, chopped
3 celery stalks, chopped
3 handfuls of baby spinach or chopped kale
2 tablespoons olive oil or other cooking oil
1 tsp each dried oregano, basil, parsley and crushed red pepper
salt and pepper to taste
2 tablespoons nutritional yeast (optional)
1/3 cup coconut milk (more for creamier texture)
1In a large stock pot add the oil and heat on low. Add onion and garlic and cook for a few minutes or until soft and fragrant. Add veggie stock, potatoes, celery, carrots and spices and heat on medium for about 30 minutes, or until potatoes and carrots are soft.
2Once the potatoes are soft, turn off the heat and allow to cool for a few minutes. Spoon out about half of the contents (including the stock) in the pot into a high-speed blender. Add coconut milk and nutritional yeast if using and blend until thick and smooth. Add back to the pot and stir. Taste test and adjust spices accordingly.
3Add spinach or kale and continue cooking until greens are soft and wilted
4To serve, garnish with red pepper if desired and eat with....anything! Bread, veggies, avocado. It's all good :)
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