Creamy Belgian Endive Soup
1 tablespoon extra virgin olive oil
2 belgian endives, cored and chopped
1/4 cup sweet onion, chopped
1-3/4 cups vegetable broth
1/4 cup white wineShop this recipe
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.