Recipe by: Cooking's Good
Serves: serves 2-4
Prep Time: Quick & Easy


1 tablespoon extra virgin olive oil

2 belgian endives, cored and chopped

1/4 cup sweet onion, chopped

0 garlic clove, minced

1-3/4 cups vegetable broth

1 large red potatoes, peeled and cubed

1/4 cup white wine

1 cup almond milk

0 dill or chives for garnish

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1. Chop the endive, onions and garlic. Saute in the olive oil about 3 minutes. Add the broth and wine if using, otherwise 2 cups of broth and the chopped potatoes. Allow to simmer until the potatoes are soft.

2. I let the soup cool down some before putting it into the food processor or blender. Process and pour back into the pot, add the almond milk and heat until hot. Adjust seasonings to your liking. Serve.