4 cups red potatoes, unpeeled and cut into ½” cubes (810 g)
1 ½ cup chopped green beans or diced zucchini or what ever you have on hand could also use yellow squash or cauliflower
1 cup chopped celery
1 cup chopped carrots
1 cup red bell pepper, diced (150 g)
1 cup yellow onion, diced (160 g)
1 cup chopped spinach or kale
1 can great northern beans or other white bean
2 crushed garlic cloves
3 cups unsweetened non-dairy milk (710 ml)
1 cup water (240 ml)
1½ cup frozen corn kernels (140 g)
¼ cup parsley, chopped (5 g / any variety)
2 tablespoon nutritional yeast (5 g)
1 teaspoon 100% pure maple syrup
Preparation Instructions:
Measure out all the spices and place them into a small bowl and set aside for now. Prep and measure out the veggies.
Cooking Instructions:
Heat a pot over medium heat for about 2 minutes. Add the potatoes,carrots, celery, bell pepper, zucchini and onion and cook for 10 minutes, stirring frequently and adding a splash of water to keep them from sticking to the pot. Add the spices that you set aside earlier and garlic cloves. cook for 1 additional minute, stirring occasionally.
Add the non-dairy milk and water, turn the heat to medium-high until it begins to bubble, and then reduce the heat to medium-low and simmer until the potatoes are tender, about 15 – 20 minutes.
Remove about a quarter of the soup, place it in your blender, and blend until creamy and smooth. You can omit this step and your soup will be chunkier, but still good.
Return blended soup to the stock pot, along with the frozen corn kernels, green beans, chopped greens, parsley, nutritional yeast, maple syrup, and black pepper. Stir.
Submitted By:
Dr. Holly Musgrove
Ingredients:
1 teaspoon dried thyme
2 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon onion powder
¼ teaspoon black pepper (about 10 turns)
4 cups red potatoes, unpeeled and cut into ½” cubes (810 g)
1 ½ cup chopped green beans or diced zucchini or what ever you have on hand could also use yellow squash or cauliflower
1 cup chopped celery
1 cup chopped carrots
1 cup red bell pepper, diced (150 g)
1 cup yellow onion, diced (160 g)
1 cup chopped spinach or kale
1 can great northern beans or other white bean
2 crushed garlic cloves
3 cups unsweetened non-dairy milk (710 ml)
1 cup water (240 ml)
1½ cup frozen corn kernels (140 g)
¼ cup parsley, chopped (5 g / any variety)
2 tablespoon nutritional yeast (5 g)
1 teaspoon 100% pure maple syrup
Preparation Instructions:
Measure out all the spices and place them into a small bowl and set aside for now. Prep and measure out the veggies.
Cooking Instructions:
Heat a pot over medium heat for about 2 minutes. Add the potatoes,carrots, celery, bell pepper, zucchini and onion and cook for 10 minutes, stirring frequently and adding a splash of water to keep them from sticking to the pot. Add the spices that you set aside earlier and garlic cloves. cook for 1 additional minute, stirring occasionally.
Add the non-dairy milk and water, turn the heat to medium-high until it begins to bubble, and then reduce the heat to medium-low and simmer until the potatoes are tender, about 15 – 20 minutes.
Remove about a quarter of the soup, place it in your blender, and blend until creamy and smooth. You can omit this step and your soup will be chunkier, but still good.
Return blended soup to the stock pot, along with the frozen corn kernels, green beans, chopped greens, parsley, nutritional yeast, maple syrup, and black pepper. Stir.
