Gluten Free Potato Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: A splash of olive oil
1 medium sweet onion, diced
4-5 large Yukon gold potatoes, peeled, diced
Light broth or fresh water, as needed
1 cup of coconut milk, rice or soy milk, as needed
Sea salt and fresh ground pepper, to taste
Tiny dash of ground nutmeg- 1/8 tsp
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Directions: |
Directions:Heat a splash of olive in a heavy bottomed soup pot over medium heat. Add the onion and cook for five minutes or so, till softened and translucent. Add the potatoes. Pour enough light broth in the pot to cover the potatoes.
Cover the pot and bring to a high simmer; cook the potatoes until fork tender. Add the coconut/almond/rice/soy milk. Remove from heat. Using an immersion blender, whip the soup until smooth (or carefully puree in batches in a tightly covered blender). Season with sea salt, pepper and nutmeg, to taste. Add in the chopped green chiles. Return to heat and gently warm through.
If the soup needs thinning, add a bit more non-dairy milk; stir; heat through gently. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 min |
Personal
Notes: |
Personal
Notes: Options and Variations:
Top with a garnish of 1/2 cup roasted green chiles, chopped, and/or roasted red peppers; Omit chiles for a simple, kid-friendly soup; Top with chopped fresh parsley; snipped chives or spring onions; crispy bacon bits :);
Warning: a sweet milk substitute makes the soup sweet. I have used rice milk & soy milk, UN- sweetened.
You can use the peels in the soup to help retain as much of the vitamins and minerals as possible.
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