Homemade Potato Soup with Hemp Milk

You read right! Hemp milk!!! And the entire soup came out super yummylicious! I am really starting to get a real liking towards homemade soup (was never a real big fan of the canned soup) Below is the recipe & the nutritional information from Calorie Count.

Ingredients (this is what I used...nutritional information may alter a bit if you use substitutes)

1 tbsp smart balance butter

1/2 cup onion

2 large potatoes

1 large carrot

1 cup mushrooms

1 1/2 cups low sodium vegetable broth

1 1/2 cups spring water (no flouride!)

1/2 cup hemp milk

1/2 cup reduced fat cheddar cheese (I used the Vermont cheese's 75% reduced fat cheddar cheese)

1/4 tsp dill weed

1/4 tsp black pepper

1/4 tsp salt

1/8 tsp cayenne pepper

In a sauce pan, cook the onions in the butter until tender. While that's going on, peel & dice the carrots & potatoes & slice the mushrooms. Once the onions are tender, add the water, veggie stock, potatoes, carrots & mushrooms. Bring to a boil, then reduce heat & simmer for 20 minutes.

At the 20 minute mark, you can use your food processor. Or if you're like me (who doesn't own one) just take your ladle & mash up the veggies to the best of your abilities. Stir in the remaining ingredients & simmer for about 5 minutes or so.

Calories (based on a cup, will make approx 6 servings) 144 calories

Total fat 3.6g

Saturated fat 1.5g

Cholesterol 7mg

Sodium 294mg

Total carbs 23.4g

Dietary Fiber 3.7g

Sugars 3.3g

Protein 5.8g

Good points

Low in cholesterol

High in dietary fiber

High in potassium

Very high in vitamin A

Very high in vitamin C

NO BAD POINTS! 

Enjoy & bon appetite!

xo,

Nancy