Updated: August 17, 2018
Plant Based Mushroom Potato Soup
Looking for a satisfying, comforting soup to warm you on a cold winter evenings? Then this recipe is for you. Not only is it filling and delicious, but it is packed with nutrient dense kale and vitamin rich mushrooms. You will not be able to stop yourself from eating more than one bowl!
2 large onions finely diced
3 cloves garlic, minced
1 bay leaf
1/2 tsp dill weed
1 tsp onion powder
4 potatoes, cubed
2 8 oz boxes mushrooms
1 bunch kale, finely chopped
4 cups low sodium vegetable broth
2 cups unsweetened almond milk or plant milk of your choice
1/4 cup nutritional yeast
1 Tbsp Braggs Liquid Amino Acids
2½ cups low-sodium vegetable broth or water
1 cup millet
1 cup finely chopped onion
1 tablespoon snipped fresh sage
1 tbsp snipped fresh thyme
4 tablespoon garlic, minced
2 tablespoons Bragg Liquid Aminos or soy sauce
¾ cup tomato sauce or ketchup
¼ cup nutritional yeast (optional)
1. In a medium saucepan bring broth to boiling. Stir in millet. Return to boiling; reduce heat to medium. Cover pan, and cook 20 to 25 minutes or until millet is tender.
2. Meanwhile, preheat oven to 350°F. In a large saucepan cook onion over medium heat 7 to 8 minutes, stirring occasionally and adding water 1 to 2 tablespoons at a time as needed to prevent sticking. Add sage, thyme, garlic, pepper, and nutmeg; cook and stir 1 minute.
3. Stir in ¼ cup of the tomato sauce, Bragg and nutritional yeast, if using the yeast. Stir in cooked millet.
4. Immediately press mixture into a 9×5-inch nonstick loaf pan. Top with the remaining ½ cup tomato sauce. Bake 30 minutes or until heated through. Let stand 10 minutes before slicing.