I made this in the crockpot, and it was so nice to come home from work to the delicious aroma in the house. You could also make it on the stovetop or in a pressure cooker, just adjust your cooking times accordingly.
Ingredients:
9 med yukon potatoes, peeled and chopped
2 cloves of garlic smashed
1/2 of large white onion diced
3 ribs of celery diced
5 baby bella mushrooms sliced
handful of kale chopped finely
4 cups hot water
2 bay leaves
2 tsp minced ginger
2 T soy sauce
S&P to taste
Put all ingredients in crockpot and slow cook for 6-8 hours or until potatoes are tender. Remove bay leaves for serving. This is a delicious meal served with a garden salad. 6 servings, approx. 220 calories ea.
As made above it is an absolutely delicious broth type soup. If you are looking for a creamy version, the last two hours before it is done, whisk together 1.5 T flour, 1.5 T corn starch and 1/2 cup cold non dairy milk. Whisk or shake until no lumps, then simply stir into the hot soup and let cook in crockpot the last couple hours or so until thickened up.
Ingredients:
9 med yukon potatoes, peeled and chopped
2 cloves of garlic smashed
1/2 of large white onion diced
3 ribs of celery diced
5 baby bella mushrooms sliced
handful of kale chopped finely
4 cups hot water
2 bay leaves
2 tsp minced ginger
2 T soy sauce
S&P to taste
Put all ingredients in crockpot and slow cook for 6-8 hours or until potatoes are tender. Remove bay leaves for serving. This is a delicious meal served with a garden salad. 6 servings, approx. 220 calories ea.
As made above it is an absolutely delicious broth type soup. If you are looking for a creamy version, the last two hours before it is done, whisk together 1.5 T flour, 1.5 T corn starch and 1/2 cup cold non dairy milk. Whisk or shake until no lumps, then simply stir into the hot soup and let cook in crockpot the last couple hours or so until thickened up.