Vegan Potato Soup

Ingredients

• Coconut oil

  2 tsp or 9g

• Garlic

  Raw

  3 cloves, minced or 9g

• Spices Mustard Seeds

  Compliments

  1 tsp or 4g

• Onions

  Raw

  1 small or 70g

• Celery

  Raw

  3 stalk, small or 51g

• Potato

  Flesh and skin, raw

  4 cup, diced or 600g

• Split peas

  Mature seeds, raw

  1 cup or 197g

• Vegetable Broth

  From bouillons. Low sodium

  5 cup or 1.2kg

• Paprika

  Spices

  ½ tsp or 1g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Chili powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Chop celery, onion, and potato. Mince garlic.
2. Add coconut oil to a large pot and sauté the garlic and mustard seeds for a few minutes over medium-high heat, until the mustard seeds begin to pop. Be careful not to burn them. Add in the onion and sauté for another 5 minutes, or until the onions are translucent.
3. Add the celery, potato, split peas, broth, paprika, oregano, thyme, cayenne pepper, chili powder, salt, and pepper. Stir to combine. Bring to a boil and then reduce heat to low-medium and simmer uncovered for 20-30 minutes, or until the split peas are cooked through and the potatoes are tender.
4. With a ladle, carefully transfer about 3 cups of the soup into a blender, venting the lid. Starting at a low speed, puree the soup until smooth and pour it back into the pot and stir. (Note: You can also use an immersion blender if desired.) Cook for 5 minutes and then serve immediately. Enjoy!

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