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Creamy Potato and Veggie Soup

Author Megan Deal

Ingredients

  • 3 tbsp earth balance vegan butter (unsalted)
  • 3 tbsp olive oil
  • 1 clove garlic, crushed
  • 1 cup celery, chopped
  • 1½ cups carrots, chopped
  • 2 cups potatoes, chopped 
  • 3 cups raw kale
  • 4 cups vegetable broth
  • ½ cup coconut cream
  • ½ tsp Italian seasoning
  • ½ tsp onion powder
  • ½ tsp crushed red pepper
  • ¼ tsp black pepper 
  • ¼ tsp salt

Instructions

  • Add butter, olive oil, and garlic to a large pot on medium heat.
  • Once butter is completed melted, add celery, carrots, and potatoes. Cover and simmer until potatoes are soft (~ 20 min).
  • Add raw kale to pot, cover and simmer until kale is fully softened (~ 5 min).
  • Once softened, remove 1/4 of mixture and add to a blender or food processor. Blend, then add back into the pot.
  • Add vegetable broth and coconut cream cover, and simmer for another ~15min.
  • Stir in Italian seasoning, onion powder, crushed red pepper, black pepper, and salt.
  • Store in the refrigerator for 3-4 days, or freeze for up to 3 months.
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