Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 2 lbs (907g) Yukon Gold potatoes, peeled and cubed
  • 4 cups (950ml) low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 tbsp fresh lemon juice
  • 2 tbsp (8g) fresh chives, finely chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and cook for 60 seconds. Wait for that sharp, pungent aroma to hit you before adding the next ingredients.
  3. Add the cubed potatoes, vegetable broth, thyme, bay leaf, salt, and pepper.
  4. Bring the mixture to a gentle boil, then reduce heat to low.
  5. Cover and simmer for 15–20 minutes until the potatoes are fork tender and yield easily to pressure.
  6. Remove the bay leaf.
  7. Use an immersion blender to blend the soup directly in the pot. Pulse 3–4 times for a chunky style or blend for 30 seconds for a smoother texture.
  8. Stir in the almond milk and lemon juice.
  9. Heat through for 2 minutes on low until it's steaming and glossy.
  10. Garnish with fresh chives.