garlicky potato soupSubmitted by: JESSYJAMESOZ
Introductionvegan and comforting vegan and comforting
3 large potatoes, chopped with skins
1 large onion, chopped
8+ garlic cloves, smashed with side of knife's blade
2 T olive oil
15 baby carrots, chopped
2 c plain soy milk
1/3 c veg butter
2 T dried parsley
2 cubes Knorr's Vegetable Bouillon
After 5 min, add carrots.
In separate pan sautee onion and garlic in olive oil until soft and turning light brown. Set aside.
When potatoes begin to fall apart, drain water until just covering potatoes. Add onions and garlic. Add soy milk, "butter," and parsely.
Simmer on low heat for 15 minutes. Serve warm.
Number of Servings: 8
Recipe submitted by SparkPeople user JESSYJAMESOZ.