Vegan Dinner for Gregg jr 10/08/16

Vegan

Potato and Kale Soup

Prep Time: 15 Minutes

Cook Time: 40 Minutes

2 - Cups fresh Kale

(Chopped)

2 - Stalks of celery 

(Washed and chopped)

1 - Large onion

(Peeled and  diced)

6  - Fresh cloves of garlic

(chopped or 2 Tbsp minced garlic)

2 - Whole carrots or 15 Baby carrots 

(Peeled and diced)

6 - Red potatoes 

(Peeled and cut into bite size pieces)

1 - 32 oz container of vegetable broth

1 1/2 - Tbsp garlic salt

1 - Tbsp celery salt

1 - Tbsp black pepper

1 - Cup of frozen corn kernels

2 - 8 oz packages of fresh mushrooms

1 - 8 oz bag of Daiya cheddar cheese

Optional 

Franks original red hot or sriracha sauce 

added to your bowl if preferred 

In a large pot soup pot

add 3 Tbsp of water 

add the onion, garlic, celery, and carrots

and saute over a medium heat for 5 minutes stirring often 

(not to let it burn add more water if needed)

add the vegetable broth to the pot

then add  the celery salt and black pepper

 and garlic salt, mushrooms and potatoes 

Bring to a boil and stir lower heat and let simmer for 

15 minutes until potatoes are tender

in a blender puree 2 cups of the soup 

and return it to the pot to thicken it

add the kale and corn and Daiya cheddar 

and let simmer for 10 Minutes

Optional 

add the Franks original red hot or sriracha sauce 

to your individual bowls