I’ve never been a fan of milk-based soups so wanted to create a broth-based version of potato soup. Because the only way I like warm milk (and I only drink plant-based) is swimming in cocoa! On a cold snowy day like today, this soup was simple to make and really warms you inside.  Most of the ingredients you should have available besides the wakame which is optional. I love to add sea vegetables for the salty flavor and nutritional benefits such as iodine, magnesium, calcium, iron, Vitamin D and more.

• 6-8 cloves of organic garlic, (I chopped the larger cloves but left the smaller ones whole)
• 5-6 large organic red potatoes cleaned and chopped into small bite size pieces
• 1/2  red onion, chopped
• 6 cups low sodium vegetable broth
• Himalayan or celtic sea salt and ground pepper
• 2-3 strips of wakame or alari sea vegetables, break into one inch pieces (optional)
• parsley for garnishing

1. Parcook the potatoes in boiling water for about 10 minutes.
2. Cook the onion and garlic in a saute pan until caramelized.
3. Bring the vegetable broth to the boil and reduce to a simmer.
4. Drain the potatoes and add to broth along with the onion and garlic
5. Once potatoes are soft, add the wakame/alaria pieces.

I like to serve this soup with raw veggies and hummus and/or a piece of sprouted grain toast such as Ezekiel or gluten free bread.