Ingredients
Scale
- 4 medium russet potatoes (peeled and cubed)
- ½ cup unsweetened plant-based milk (plus more if needed)
- 1 cup roasted red bell peppers (drained)
- ⅔ cup fresh basil (chopped)
- Salt and pepper to taste
- 4 cups water
Instructions
- Boil the cubed potatoes in salted water for 30-35 minutes until tender.
- Drain and rinse the potatoes under cool water, then blend them with ½ cup of plant-based milk until smooth.
- Add the chopped basil, roasted red bell peppers, and pepper to taste; blend again until well combined. Adjust consistency with more plant-based milk if desired.
- Reheat the blended mixture in a pot over low heat until warmed through before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Boiling/Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg