Potato and Veggie Soup

 

Potato and Veggie Soup

Potato Vegetable Soup

Using a food processor can make many kitchen tasks a breeze. This recipe is comfort food for winter and cold season.
Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 10

Equipment

  • 1 Food Processor optional, but HUGE time saver
  • 1 Immersion blender or blender

Ingredients
  

  • 10 cups veggie broth, water or combination of both
  • 6 cloves garlic peeled
  • 1 large red onion, quartered and sliced a few more times to make smaller chunks
  • 4 carrots, ends cut off peeled or scrubbed well
  • 4 celery stalks, trimmed
  • 2 lbs baby gold potatoes peeled or not
  • 2 cups baby spinach
  • 1 small broccoli crown
  • 1/4 cup plant milk of choice use an unsweetened variety if possible
  • 2 Tbsp chick-it seasoning (or un-chicken blend of choice) see in recipes
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp parsley dried or fresh
  • 2 tsp salt (or to taste)
  • 1/2 tsp black pepper or to taste
  • 1 bay leaf

Instructions
 

  • In a large stock pot, add 10 cups water/broth, cover and set to medium high.
  • In a food processor with the S blade running, drop the peeled garlic in to mince.
  • Open the lid, add quartered/roughly chopped red onion and pulse to chop small. Add to the pot.
  • Switch to the slicing blade and slice the carrots and celery. Add those to the pot.
  • Run the potatoes through the slicing blade and place those into a second medium size pot on the stove. Cover potatoes with water and boil gently for about 15 minutes until cooked and fork tender.
  • Hand chop (or food processor pulse/slice) the broccoli and add to the large pot along with handfuls of spinach, dry seasonings and bay leaf.
  • Once potatoes are fork tender, drain off the water and add 1/4 c. plant milk. Immersion blend to a runny mashed potato consistency. Add to big pot and stir well to combine.
  • Add lemon juice, taste and adjust seasonings as desired. Enjoy!

Notes

Greg's Note: Stir in peanut butter and yellow curry powder to your own bowl if you're feeling more like Indian Food! It's fun to be creative and mix up recipes to your own taste and what you have on hand and enjoy!
Keyword Broccoli, potatoes, Soup, spinach
Lazy Sunday Stew

LazySundayStew_BeforeLazy Sunday Stew

Lazy Sunday Stew

Lazy Sunday Stew

An old favorite where you don't have to chop things!! Everyone likes this chili-like dish and the addition of hash browns really makes this a favorite comfort stew when you feel like... being LAZY. It's a dump & go kinda dish!!
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 8 people

Ingredients
  

  • 1 32 oz. bag frozen hash browns thawed or not
  • 1 cup frozen corn
  • 1 cup frozen chopped spinach
  • 1 14 oz. can black beans rinsed and drained
  • 1 14 oz. can red kidney beans
  • 1 14 oz. any other kind of beans optional
  • 2 14 oz. cans tomato sauce
  • 1 1/2 cans water
  • 3 Tbsp chili powder
  • 2 Tbsp cumin
  • 1 Tbsp garlic powder
  • 1 Tbsp apple cider vinegar, or any vinegar
  • 3 green onions optional

Instructions
 

  • Combine all ingredients in a large pot and heat until potatoes are tender and all flavors are blended
Keyword Chili, Easy, Stew