Ingredients
- 1 pound yellow small potatoes, small diced
- 2 cups almond milk
- 2 1/2 cups vegetable broth divided
- 2 stalks celery, chopped
- 1 medium size carrot, chopped
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 1 cup frozen corn
- 3 cloves of garlic, minced
- 1 teaspoon dried tarragon
- 2 teaspoons tapioca flour, diluted with 2 tablespoons cold water
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- a handful parsley for garnish
- sea salt and black pepper to taste
Instructions
- Heat a pan with oil. Saute garlic and onion, add the celery, bell pepper, tarragon, and carrot, stir to mix, add salt and pepper.
- Add the corn, potatoes, nutritional yeast, and 1/2 cup vegetable broth, stir, cover, and simmer for a minute. Add the almond milk, the rest of the vegetable broth and corn starch. Make sure to stir the diluted corn starch before adding. Cover and simmer for 3-5 minutes or until the potatoes are tender. Remove from the heat and garnish with parsley.
- Adjust all seasonings if needed.