About the Recipe
Ingredients
2 White onions
2 Celery stalk
2 whites Leeks
8 Cloves of garlic
2 Yukon gold potatoes
1 lb. Cremini mushrooms
1 tbsp. Dill
Salt and pepper to taste
3 sprigs Thyme
1 sprig Rosemary
2 litres Vegetable stock
2 cups Plant based milk
Preparation
Before you start, wash all vegetables…then chop the celery, leeks, mushrooms, garlic and onions in small rough shapes
Cut the potatoes into small cubes and place into a small bowl of water
In a thick bottomed pot, add a few tablespoons of olive oil and sauté the vegetables and garlic until the onions are a little soft
Add the sprigs of thyme and rosemary, season with a bit of salt and pepper
Add the potatoes (peels on) and the vegetable stock
Simmer until the potatoes are fully cooked and broken down
Pull out the sprigs of herbs and pass the mixture through the blender a little bit at a time until smooth and all the soup is completed. Or you can use a hand blender in the pot.
Once it is smooth add the nut milk and chopped dill,
Adjust the seasoning and enjoy