Make a hearty delicious soup at home without breaking the bank.
Vegetable broth, soy milk, red potatoes, portobello mushrooms, sweet red onions and celery are infused together to make a hearty meal.
2 cups of low sodium vegetable broth
1 cup of soy milk
1 cup of spring water
1/4 cup of low sodium soy sauce
2 tablespoons of extra virgin olive oil
1 cup of celery (diced)
1/2 cup of carrots (shredded or cut in quarters)
1/2 cup of fresh portobello mushrooms (rinsed and sliced)
1 whole red onion (rinsed and sliced)
4 small red potatoes
2 tablespoons of minced garlic
1/4 cup of shredded ‘Laughing Cow’ brand cheese
1 teaspoon of red chili powder
1 tablespoon of salt
1 tablespoon of black pepper
1 tablespoon of paprika
1 teaspoon of onion powder
Slice and boil potatoes in a separate pot and leave on the skin. Cook potatoes until they are nice and soft; set to the side.
Preheat a frying pan on medium heat; add olive oil, onions, garlic, mushrooms, and stir. Stir fry ingredients for two to five minutes with chili powder and one teaspoon of salt.
Add pan frying ingredients to a 2 quart stock pot. Toss in pre-cooked potatoes, celery, carrots and vegetable broth.
Bring ingredients to a boil for two minutes. Adjust heat temperature to medium heat and simmer soup for three additional minutes.
Stir contents occasionally; mix in one teaspoon of kosher salt, pepper, paprika, onion powder and soy sauce.
Cook ingredients uncovered for five minutes on low heat. Once soup starts to thicken, add in water and soy milk.
Remove contents from heat and stir thoroughly. Allow contents to cool, serve in medium size bowls and garnish with ‘Laughing Cow’ brand cheese.
Serving Size: 3 to 4
Feel free to add chicken, fish or beef. Vegan meat products, such as ‘Morning Star’ or ‘Boca’ brand foods are healthier options and packed with protein.