Hope you’re all doing well! The fall weather has hit Toronto and I know everyone is upset about saying bye to summer but there’s something special about autumn. With the cooler temperatures we can bust out the sweaters and boots, and I don’t have to deal with the sweltering heat or bad allergies.
With the Fall, today I’m posting a 45 min. Potato Vegetable Soup recipe that is vegan. It’s a clear broth soup so nothing too heavy. It’s also very easy to make and doesn’t require too many ingredients. It reminds me a lot of my mother’s clear broth soups that we would have at the start of every supper meal. It would serve to warm our bodies and almost serve as a healthy appetizer so we wouldn’t overeat.
For this recipe, I’m using organic vegetable broth, tomatoes, celery, carrots and EarthFresh red potatoes.
Well I hope you give this recipe a try and if you enjoy this, please share it with your family and friends.
45 MIN. POTATO VEGETABLE SOUP RECIPE (VEGAN)
SERVES 6-7 SMALL BOWLS | PREP TIME 15 MINS | COOK TIME 30 MINS
1 EarthFresh organic red potato, peeled and chopped
2 organic tomatoes, chopped
2 organic carrots, peeled and chopped
2 celery stalks, chopped
4 cups organic vegetable broth
4 cups water
1 tsp salt
Required: medium size pot
In a medium pot set pour in water and vegetable broth. Bring to a boil. Then add all the vegetables and potatoes into the soup and let it boil for 5 minutes then reduce to a simmer.
Cover with a lid and simmer for 30 mins. Season with salt. Serve immediately and enjoy!