Sautee onions, crushed or minced garlic, and celery in olive oil until onion is translucent. Add the vegetable broth and potatoes and bring to a boil.
In a blender, add non-dairy milk, roasted red pepper, lemon juice, olive oil, nutritional yeast, and garlic and onion powders. Blend until smooth.
Add blended mixture to the potato mixture after potatoes are slightly soft in texture.
Use an immersion blender to puree the soup if desired but only slightly if you still want chunks of potato in the soup.
Season to taste with paprika, salt, white pepper, and crushed red pepper.
Serving
Suggestions
Serve with cornbread
Originally Submitted
11/1/2012
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