Vegan Parsley Potato Soup

The season is shifting and the planet is ten days away from the fall equinox. As the weather cools, it's time to bring some warmth, nourishment and "roots" into our body. And nothing is more earthly than the potato, a food that has nourished humanity for thousands of years.  

Americans, especially fitness professionals, have this "thing" with potatoes. It's a "bad" food because it's starchy and Americans over consume French fries. 

I am the potatoes' number one fan! It's not necessarily the potato that is the problem, but HOW we prepare the potato and HOW MUCH potatoes we consume. 

Various cultures around the world survive off of, and use the potato as part of their regular diet. The Irish, the Germans, Eastern Europeans, East Indians - everyone uses potatoes, but these cultures either boil, baked or lightly stir fry the potato. The potatoes aren't dunked in a vat of cooking oil and laden with chemicals. 

This soup, similar to the taste of a pierogie, is simple, easy and an affordable recipe. I've made this several times and there is a trick to this soup, the size of the potato definitely matters! The smaller the russets, the more you'll taste the onion and garlic. The larger the potato, the more potato flavor you'll have. Please follow the notes below on this recipe. 

As we kiss the summer sun goodbye, enjoy this late-summer/fall soup to bring heartiness and warmth to your home. 

"My family lived off the land and summer evening meals featured baked stuffed tomatoes, potato salad, corn on the cob, fresh shelled peas and homemade ice cream with strawberries from our garden. With no air conditioning in those days, the cool porch was the center of our universe after the scorching days." 
-David Mixner

Vegan Potato Parsley Soup
Prep Time: 7 minutes
Cook Time: 30 minutes

Ingredients:
2 tbsp vegan butter
4 russet potatoes, peeled and chopped** (see note below)
4 cups of vegetable broth (used low sodium) (or 4 cups water w/ 2 bouillon cubes)
7 garlic cloves, chopped
1 small onion, chopped (if the potatoes are small use around 1/2 cup)
1/2 cup almond milk
1/2 cup fresh parsley, chopped
1/4 - 1/2 tsp salt (depends on broth, low sodium may need up to 1/2)
1/8 tsp pepper

Directions
Chop the onions and garlic and peel the potatoes. I cut the ends off the potato and then use a knife to slice off the skin (with the widest end of the potato on the cutting board). Melt the butter in a pot and cook the onion and garlic for 2-3 minutes. 

Meanwhile, add the potatoes. Cook for 1-2 minutes and then add in the broth. *NOTE: Now, I've made this a couple ways, the smaller the potatoes you may not need all four cups of broth. You would want to at least cover the top of the potatoes with broth. If the potatoes are really large, you'll need all four cups. Look in the paragraph about flavoring. 

Simmer until the potatoes are edible. Remove the pot from heat. Puree the soup along with the almond milk in a blender. Blend until smooth. Pour back into the pot and place it on the warm burner. Stir in the parsley and from here either let the parsley sit or cook on low heat for 3 minutes. 

Serve warm! 

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