garlicky potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 large potatoes, chopped with skins1 large onion, chopped8+ garlic cloves, smashed with side of knife's blade2 T olive oil15 baby carrots, chopped2 c plain soy milk1/3 c veg butter2 T dried parsley2 cubes Knorr's Vegetable Bouillon
Place chopped potatoes in large pot with enough water to cover. Add bouillon. Bring to boil.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 238.3
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 347.6 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 4.7 g
- Protein: 6.3 g
Member Reviews
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BACKTO130
I was nervous about how this would turn out because I was having some friends over that have a very difficult time understanding why anyone would become vegan. It turned out to be a big hit! It was a very hearty, slightly sweet soup that turned out more like a stew. My kids loved it, too. - 6/24/08