Creamy Potato Soup with Almond Milk
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Ingredients
Adjust Servings
4 Medium-sized Potatoes, Peeled and Diced | |
1 Onion Chopped | |
2 Cloves Garlic Minced | |
4 Cups Vegetable Broth | |
1 Cup Unsweetened Almond Milk | |
2 Tbsp Olive Oil | |
Salt and Pepper to taste |
For Dressing
1/4 Cup of Coriander and Mint leaves |
Directions
1.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic and cook until softened about 5 minutes.
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2.
Add the diced potatoes and vegetable broth to the pot.
Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are soft and cooked through.
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3.
Remove the pot from heat and let it cool for a few minutes.
Once cooled down, transfer the soup to a blender and blend until smooth.
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4.
Return the soup to the pot and stir in the almond milk.
Heat the soup over low heat until heated through, but do not let it boil.
Season with salt and pepper to taste.
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5.
Garnish with chopped coriander and mint leaves.
Serve the soup hot, and enjoy!
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