This is a winner in our home. I don't remember if my oldest who is in the army now liked it or not. I think so. Hm. This is from The Clear Skin Diet book by Nina and Randa Nelson. It is influenced by John McDougall, MD. Page 205. Low sodium (or no sodium if using water instead of broth).
-Tool used: immersion blender...could be very good not blended, too
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| Topped with marinated and cooked bunapi mushrooms and baked tofu slices. |
6 gold potatoes, cubed
4 stalks of celery, chopped
2 carrots, chopped
3/4 C (170 g) chopped onions (can use 1/2 c dried minced onions)
2 tsp (9.5 g) garlic powder (I use 1-2 cloves)
4 C (500 mL) low-sodium vegetable broth
1 C (125 mL) non-dairy milk (I use almond milk or soy milk)
2 tsp (9.5 g) poultry seasoning*
2 C (227 g) fresh or frozen corn (I leave out bcz youngest doesn't like it)
1 T (14 g) nutritional yeast
*poultry seasoning: 1 tsp sage, 1/2 tsp marjoram, 1/4 tsp nutmeg, 1/4 tsp celery seed (approx)
Directions:
-Begin heating liquids in pot while washing and chopping veggies
-Add all ingredients except for the corn to the pot; bring to boil on high
-Reduce heat to medium, simmer covered for about 1 hour until potatoes are softened
-Remove soup from stove
-Use immersion blender to cream the soup
-Add the corn and return the lid to the pot. Let is sit for a couple of minutes without adding additional heat. The corn will be warmed by the hot soup
