The Whole Food Plant Based Cooking Show
Plant Based Mushroom Potato Soup
Calories: 139kcal
Looking for a satisfying, comforting soup to warm you on those cold winter evenings? Then this recipe is for you. Not only is it filling and delicious, but it is packed with nutrient dense kale and vitamin rich mushrooms. You will not be able to stop yourself from eating more than one bowl!
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Ingredients
- 2 large onions finely diced
- 3 cloves garlic minced
- 1 bay leaf
- ½ tsp dill weed
- 1 tsp onion powder
- 4 potatoes cubed
- 16 oz mushrooms
- 1 bunch kale finely chopped
- 4 cups vegetable broth low sodium
- 2 cups almond milk unsweetened ,or plant milk of your choice
- ¼ cup nutritional yeast
- 1 Tbsp Braggs Liquid Aminos
Instructions
- Preheat oven to 400°. Slice mushrooms and place on a parchment paper lined cookie sheet. Bake for 30 minutes. Add 3 Tbsp water to a soup pot. Pour onions in pot and cook for 5 min. Add spices and cook for a couple minutes. Add potatoes, mushrooms, kale and vegetable broth and cook for 30 minutes. Add almond milk, nutritional yeast and Braggs. Take out about 2 cups of the soup and blend in blender. Pour back into the pot and stir.
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Nutrition
Calories: 139kcal | Carbohydrates: 28g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 101mg | Potassium: 775mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1628IU | Vitamin C: 41mg | Calcium: 142mg | Iron: 2mg
