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 .
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
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!!