Thursday, October 28, 2010

Creamy Vegan Potato Soup

I whipped this up and it turned out fantastic.  Best part of it is, I cooked it in the crock pot.

Creamy Vegan Potato Soup

1/2 chopped white onion
2 teaspoons oil
4-5 potatoes diced and peeled
4-5 crushed cloves of garlic
1 tablespoon crushed up raw cashews
3 cups rice milk
salt to taste
2 sprigs rosemary

Saute the onion in a pan with the oil until slightly soft.  Place the onion in the bottom of the crock pot.  Add the garlic, potatoes, cashews, rosemary and rice milk.  The rice milk should come up to about halfway up the potato mixture.  Add a couple teaspoons of kosher salt.  Cook on Low for about 6-8 hours, or until most the potatoes are soft.  Add more rice milk if needed, and salt to taste.  Serve with your favorite gluten-free french bread.
Potato on FoodistaPotato

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