Categories: soup
Ingredients
- 1/2 onion, chopped
- 2 celery stalks, chopped
- 3 carrots, chopped
- 1 small sweet potato or yam
- 6-8 medium white potato of your choice (red or Yukon are the best)
- 3 stalks of kale, de-steamed and chopped into small pieces
- 2 cups Vegetable broth
- 1-2 cups Almond milk (adjust milk to control thickness of soup-remember blending after cooking will thicken the soup)
- 1 Tablespoon Cashew butter
- 1 teaspoon ground thyme
- salt and pepper to taste
Directions
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Chop onion, celery and carrot and cook in the broth for about 15 minutes on medium heat at a slow boil to soften. Add the remaining ingredients (add one cup of milk and add more as needed to keep a thick soup but covered enough to cook everything).
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If you want a richer and thicker soup you can use all milk as the liquid but remember almond milk has fat in it. When the potatoes are done use a hand mixer, blender or a fork to blend 1/4 or half of the soup up creamy then remix and ENJOY!