Ingredients
Scale
- 4 medium russet potatoes (peeled and cubed)
- 1 cup roasted red bell peppers (drained)
- ½ cup unsweetened plant-based milk (plus more to thin)
- ⅔ cup fresh basil (chopped)
- Pinch of salt and pepper
Instructions
- Boil the potatoes in 4 cups of water with a pinch of salt for 30-35 minutes until tender.
- Drain and rinse the potatoes, then transfer them to a blender. Add ½ cup of plant-based milk and blend until creamy.
- Incorporate chopped basil and roasted red peppers into the blender, blending until smooth. Adjust consistency with additional plant-based milk if needed.
- Reheat in a pot if necessary and serve warm with extra pepper on top.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg