Not Your Ordinary Potato Soup

It’s soup time nearly all the time in our house when it’s chilly outside! The temps have been dropping into the 30’s overnight and I wanted to make a comfort food type soup to fully enjoy this brisk day! I had potatoes, eggplant and copious amounts of my summer basil that has managed to not die yet-so this hearty, healthy potato soup was what came of the ingredients!

Not Your Ordinary Potato Soup

Prep time : 30 minutes. Calories: 162 per serving. Servings: 6


3 large white potatoes
1 eggplant
1 cup of spinach
1 cup of whole basil
3 cups of almond milk
3 tbs. of Earth Balance
Salt and pepper to taste
1 scallion

Peel and dice potatoes and eggplant and place in a large stock pot. Add in diced scallion and cover with water. Bring to a boil and cook at medium hight heat until the potatoes and eggplant are soft.
Purée basil and spinach in blender with half a cup of water. Add to the pot and cook for 5 minutes. Drain most of the excess water off of the potatoes and eggplant, but leave about an inch of water in the bottom of the pot.
Scoop out one to two cups of potatoes and eggplant, add half a cup of almond milk and blend in blender til smooth. Pour back into the pot and scoop up two more cups of potatoes and eggplant. Add almond milk and purée as before. Continue until most of the potatoes are blended. I left a portion unblended to have some tasty chunks in the soup-the creaminess is purely subjective and up to you!

Add the remainder of the almond milk, Earth Balance and salt and pepper. Stir thoroughly. Serve immediately and enjoy!

This soup is delightfully low calorie, vegan and filling! It’s sure to please even picky non-veggie eaters! And it’s the perfect way to sneak in some hearty greens and fresh herbs!


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