Time: 30 minutes

Serves: 4-6

Ingredients:

  • ¼ – ½ cup fresh mushrooms (we used Auricularia, but any fresh shrooms will do!)
  • 2 Cups almond milk 
  • 1 large potato
  • ½ large onion
  • 1 large carrot
  • 2 stalks celery
  • 1-2 cloves garlic
  • Salt
  • Pepper
  • turmeric

 

Instructions:

  1. Chop up 1 large potato, 1 large carrot, and 2 stalks of celery (keep tops separate)
  2. In a medium sized pot, boil potatoes, carrots, and celery in about 3-4 cups water
  3. Meanwhile, chop up half a large onion, and sauté in butter
  4. Add 1-2 cloves garlic to pan, as well as sliced mushrooms
  5. Once potatoes and carrots are soft (~20 min) add in almond milk and sautéed onions and mushrooms. Also add chopped celery tops
  6. Add garlic powder, salt, pepper, and a pinch of turmeric to taste
  7. Add 2 tbsp almond flour and boil down to desired consistency
  8. Serve hot with a fresh salad
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