Dairy-Free Irish Potato Soup

Total time: 40 minutes

Serves: 4

Ingredients:

Soup:

• 1/4 cup Nutiva Buttery Coconut Oil
• 1 small onion, chopped
• 2 Tbsp. chives, chopped
• 1 tsp. minced garlic
• 3 ribs of celery, chopped
• 4 large organic potatoes, chopped
• 3 cups vegetable stock
• 1 tsp. Selina’s Celtic Sea Salt
• 1/4 tsp. ground black pepper
• 2 cups Sproud Plant-Based Milk

Toppings:

• 2 slices bread, toasted and broken into small pieces
• 4 tsp. balsamic vinegar
• 2 tsp. chives, chopped
• Optional: Cheese or vegan “cheese”

Instructions:

1. In a large pot over medium heat, melt the coconut oil. Add celery, garlic, and onions; sauté for 5-6 minutes until tender.
2. Add potatoes, sea salt, pepper, and vegetable stock. Bring to a boil, then reduce heat to low and simmer 20-25 minutes until potatoes are fork tender.
3. Transfer potato mixture to a blender with plant-based milk; blend until smooth. (Alternatively, use an immersion blender.)
4. Pour soup into bowls. Drizzle balsamic vinegar on top and garnish with toasted bread pieces, chopped chives, and optional cheese.
5. Serve immediately.