INGREDIENTS
*3 Medium Yukon Gold Potatoes (cooked and peeled)
*1/2 Small Onion
*2 cups Vegetable Broth
*1/4 tsp Rosemary
*1/8 tsp Pepper
*1/2 tsp Salt
*1 Tbsp Raw Cashews
*1 Tbsp Nutritional Yeast
*1 1/2 cups Unsweetened Almond Milk
*1/2 Small Onion
*2 cups Vegetable Broth
*1/4 tsp Rosemary
*1/8 tsp Pepper
*1/2 tsp Salt
*1 Tbsp Raw Cashews
*1 Tbsp Nutritional Yeast
*1 1/2 cups Unsweetened Almond Milk
HIGHSPEED BLENDER DIRECTIONS
Place 2 of the potatoes along with the remaining ingredients into the blender in the order given. With the Blendtec: just push the soup button :) For other blenders: Start slow & increase to highest setting. Blend for about 4 minutes. Dice the remaining potato & add to the soup.
STOVESTOP/BLENDER DIRECTIONS
Chop the onion and sauté until soft in a medium-sized saucepan. Cut the potatoes into cubes and add 2/3 of them to the pan, along with the vegetable broth, rosemary, pepper, and salt. Simmer, covered, for about 15mins. Pour into blender along with cashews, almond milk, and nutritional yeast. Blend until smooth. Return to pan, add remaining potatoes, and cook, stirring often, over low heat until hot.
Place 2 of the potatoes along with the remaining ingredients into the blender in the order given. With the Blendtec: just push the soup button :) For other blenders: Start slow & increase to highest setting. Blend for about 4 minutes. Dice the remaining potato & add to the soup.
STOVESTOP/BLENDER DIRECTIONS
Chop the onion and sauté until soft in a medium-sized saucepan. Cut the potatoes into cubes and add 2/3 of them to the pan, along with the vegetable broth, rosemary, pepper, and salt. Simmer, covered, for about 15mins. Pour into blender along with cashews, almond milk, and nutritional yeast. Blend until smooth. Return to pan, add remaining potatoes, and cook, stirring often, over low heat until hot.
ENJOY! :)
Source: http://blog.fatfreevegan.com/2009/02/quick-and-easy-potato-soup.html
Source: http://blog.fatfreevegan.com/2009/02/quick-and-easy-potato-soup.html
