Creamy Vegetable Valentine’s Soup

Ingredients:

3 tbsp oil, any kind
3 cloves garlic, minced
1/2 sweet yellow onion, chopped
4 cups chicken stock
1 cup almond (or regular) milk
4 medium beets, chopped
4 large carrots, chopped
2 medium yellow potatoes, chopped
2 celery stalks, chopped
1 large tomato, chopped
1 tbsp ground thyme

Steps:

1. In a large pot, heat oil over medium heat. Chop and add the garlic and onion. Let brown. Next add chicken stock and almond milk. Then chop and add the rest of the vegetables and spices. Bring to a boil and continue to cook over medium heat for approximately 20 minutes.

2. Remove from heat. Add soup to a food processor or blender in batches. Once creamy, pour into a separate pot or container until all of the contents are together again. Stir, and serve! 

Note: soup can be refrigerated in an airtight container up to 3 days, or frozen up to 3 months.

Emory

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