Creamy Vegan Potato Soup

Eating healthy does not have to be boring, bland or painful. Sometimes all it takes is just trying something new that opens your mind to just how delicious healthy foods can be. So do not be afraid that this is a vegan recipe. Trust me, you won't be able to tell one bit! Plus you get the added benefits of eating foods rich in enzymes, vitamins and minerals, fiber and the list goes on.

Here is a simple recipe that takes roughly 45 minutes from start to finish. Perfect for these cold, winter days.

Creamy Vegan Potato Soup

1 T extra-virgin olive oil
3/4 cup chopped yellow onion
1 cup chopped carrots
1 cup sliced celery
3 cloves garlic, minced
a nice splash of white cooking wine (optional)
1 teaspoon sea salt
1 teaspoon dried thyme
5 large potatoes (Russet or Yukon is preferred)
4 cups vegetable stock
2 cups unsweetened almond milk

Directions:

1. Heat oil in large 4-quart pot over medium heat.

2. Add onions, carrots, celery in oil for approximately 7 minutes until veggies are soft. (Add garlic in at the last 2 minutes of cooking.)

3. Stir in sea salt and thyme.

4. If onions are sticking to the pan, add a splash (approximately 1/4 cup) of white cooking wine to the pot and scrap the stuck on onions off the bottom of pan.

5. Add vegetable stock to mixture, cover and bring to a boil.

6. Once soup is boiling, add potatoes and simmer with lid on for 15-20 minutes.

7. Remove soup from burner and add approximately 2 cups (or more depending on if you like it more chunkier or thinner) of the soup to blender. Blend quickly until smooth. (If you blend too long it will get too thick and starchy). Return to pot and stir.

8. Add 2 cups of almond milk and stir. Return to burner and warm over low heat until thoroughly heated. Serve hot. Season with more salt, if desired.

Yields: 7 cups