Even though the temperature has been in the 70°’s and 80°’s, I’ve been so excited to have more hearty and warming meals. I’ve been so ready to celebrate Fall & enjoy the cozy, warm & comforting foods the season brings. Here is a recipe that I hope you enjoy, hoping it gives you that cozy, warm feeling .

Ingredients:

1 tap liquid smoke

2 TBSPNS vegetable oil

I package of Gardein gluten free beefless ground

3 cops cubed, diced potatoes

1 small carrot, grated

1 small chopped onion

1 TBSPN dried parsley flakes

1/2 tsp salt

1/2 tsp ground black pepper

1/2 tsp celery seed

1/2 tsp celery salt

1 tsp onion powder

1 tsp garlic salt

2 cups vegetable broth

3 TBSPNS Gluten free all purpose flour

3 cups of plant based milk of choice

1 cup shredded cheddar cheese

1/8 cup nutritional yeast

2 green onions, thinly sliced, for garnish, optional

Directions:

1) In a large pan, cook beefless ground in with the vegetable oil & liquid smoke over medium heat until browned & cooked.

2) Add potatoes, carrot, onion, parsley, salt and pepper, celery seed, celery salt, onion powder, garlic salt and vegetable broth. Bring to a boil. Reduce heat, simmer, covered, until potatoes are tender, about 12-15 minutes.

3) Mix flour and milk until smooth. Stir into soup. Bring to a boil, stirring constantly, cook and stir until thickened, about 2 minutes.

4) Using an immersion blender, blend until creamy. Stir in shredded cheese and nutritional yeast until melted. Serve with green onions. Enjoy!!