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