Dairy-Free Potato Soup


4 cups low-sodium chicken broth

1/2 cup unsweetened almond milk

2 medium potatoes, cut into bite size squares

1/2 medium onion, diced

2 carrots, diced

1 garlic clove, diced

1 cup diced broccoli (about 1/3 head of broccoli)

1 tsp. olive oil

1 tsp. black pepper

1 Tbsp. dried parsley

1 Tbsp. wheat-free tamari

1 bay leaf

1/4 tsp. cinnamon

1 Tbsp. hot sauce


  1. Heat olive oil over medium-low heat in soup pan. Add onions and saute until translucent, 3-4 minutes.
  2. Add carrots and garlic. Saute another 3 minutes.
  3. Add potatoes. Stir in pepper, parsley, tamari, bay leaf, and chicken broth. Turn heat up and bring to boil (It took my soup about 10 minutes to boil).
  4. Once the soup begins to boil, turn the heat down to low and simmer until the potatoes are thoroughly cooked and begin to break apart, about 40 minutes.
  5. Take out the bay leaf. Add the broccoli, almond milk, cinnamon and hot sauce. Stir occasionally about 4 minutes, until the broccoli is cooked. 

Serves 4

Find the original recipe at The Daily Dietribe.