Potato Breakfast Soup

Prep Time
15 min
Cook Time
30 min
serves 4
Potato Breakfast Soup
1 tablespoon olive oil
1 yellow onion, chopped
1 carrot, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large russet potato, chopped
1 large sweet potato, chopped
5 cloves of garlic, minced
1 tablespoon Braggs Aminos, soy sauce, or tamari
2 teaspoons chopped fennel seed
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 tablespoons all purpose flour
1/4 cup nooch/ nutritional yeast
1 1/2 cups unsweetened, unflavored nondairy milk
1 1/2 cups vegetable broth
juice from 1 lemon (about 2 tablespoons)
salt and pepper to taste
toppings: cooked quinoa, shredded carrot, chives

In a large pot, warm up the olive oil over a medium-high heat. Add the onion and saute until the onion starts to have some color on it, about 5-7 minutes. Add the carrot and bell peppers and cook for another 5-7 minutes. We are looking for some browning to start on everything. When you seem a little color add the potatoes, garlic, spices, and flour. Cook for another couple minutes so that the flour gets a little toasty. Add the nooch, milk, and broth and bring to simmer. Once it's simmering, reduce the heat to medium-low and let this cook for 20-30 minutes until the potatoes are super tender and the broth gets thick and velvety. Add the lemon juice, taste, and turn off the heat. Add whatever spices, salt, etc you think this shit needs.

Serve warm topped with cooked quinoa, chives, and shredded carrots.




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