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9Ingredients
37Minutes
200Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. vegan butter
- 4 russet potatoes (peeled and chopped**, see note below)
- 4 cups vegetable broth (used low sodium, or 4 cups water w/ 2 bouillon cubes)
- 7 garlic cloves (chopped)
- 1 small onion (chopped, if the potatoes are small use around 1/2 cup)
- 1/2 cup almond milk
- 1/2 cup fresh parsley (chopped)
- 1/2 tsp. salt (depends on broth, low sodium may need up to 1/2)
- 1/8 tsp. pepper
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Directions
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat4.5 |
| % DAILY VALUE |
| Total Fat0.5g1% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1270mg53% |
| Potassium1000mg29% |
| Protein6g |
| Calories from Fat4.5 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber2g8% |
| Sugars6g |
| Vitamin A25% |
| Vitamin C45% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(1)
Sid 5 years ago
The soup had a good consistency and I added carrots and corn for a little extra flavor.