Tuesday, March 9, 2010

After a week or so of battling a stomach bug, my family is finally on the mend.  To celebrate, I wanted to whip up something tasty (not that ginger ale isn't delicious, but ...), but easy.  This two-potato soup couldn't be easier.

An added bonus... both of my boys devoured it without even a word of complaint!

Whip this up for one of your last soups of the season.


Two-Potato Soup
 Serves 8

Ingredients:
5 medium sweet potatoes, peeled
10 Yukon Gold potatoes
3 vegan gluten-free bullion cubes
fresh-ground pepper to taste
Splash of rice milk

Preparation:
Cut potatoes into chunks.
Add to a large stock pot with bullion and pepper.
Add water to cover potatoes.
Bring to a boil.
Reduce heat, cover and simmer until potatoes are very tender, approximately 30 minutes.
Once potatoes are tender, transfer to a blender (or use an immersion blender in the pot), and blend until smooth.
Add rice milk until desired consistency.

If you refrigerate unused portions, thin with a little more rice milk before reheating.

Happy Cooking!
Kim and Megan

p.s.  Now that we're back on our feet, I'll get back to my chia trials.  I'll keep you posted!
 

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2 comments:

  1. Kim and Megan--I was so excited to find your blog today. I'm not too troubled by food allergies but find myself called upon to cater to an assortment of them when cooking for friends, so I've developed a few recipes for them. To find a site that is free of the eight common allergens is great! I'll be back, and I'm going to list you on my blog as a source for those who need special "-free" recipes.

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  2. Thanks, Jean! We'll be checking out your blog for ideas that we can "Welcoming Kitchenize!"

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