Ingredients
servings 4 time 35 minutes
2 teaspoons organic olive oil
1 small onion diced
2 stalks celery diced
3 cloves garlic minced
½ teaspoon salt
½ teaspoon pepper
1 tablespoons Vegan ghee
¼ cup Bob’s Red Mill GF Oats flour
2 cups vegetable stock or 2 vegan bullion with 2 cup s of water
2 cups oats milk
1 lbs peeled Idoho potatoes cut in cubes.
1 cup vegan sour cream
¼ cup nutritional yeast
Croutons:
1 tablespoons spray olive oil to cut down calories
2 slices whole wheat bread or multigrain cut into ½’’ cubes air fry it.
Or leave the cubes in sunlight to dry out or to make them crispy naturally.
½ teaspoon smoked paprika
Garnishing
Parsley
1/4 teaspoon smoked paprika
1/4 teaspoon of black pepper
Directions:
Boil your organic potatoes first.
Warm up your oil first. Add you veggies such as onion, garlic celery, salt and pepper let it cook down for 2 minutes.
Separate pan add vegan ghee with oats flour and oats milk to make a cooked slurry then add it to your veggie pan.
Now add you veggie bullion with 2 cups of water.
Now add your 1/2 smashed and 1/2 cooked cube potatoes together.
Let it simmer for 5-8 minutes so all ingredients will marry with each other.
In the add vegan sourcram with nutritional yeast mixture to give cheesy flavor to the soup. (Optional) cut it down if you are on diet. Add only nutritional yeast for fiber and flavor purposes.
Garnish it with homemade croutons, paprika, black pepper and parsley.
Enjoy 😊
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Sincerely
Kinjal.
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