INGREDIENTS
°2 tablespoons olive oil
°½ onion, chopped
°2 carrots, sliced
°1 stalk of celery, sliced
°1 minced garlic clove
°2 tablespoons flour
°2 potatoes peeled and cut into cubes
°2 cups broccoli in bite-size pieces
°2-3 cups vegetable broth
°1 cup almond milk
°¼ teaspoon sweet paprika
°Sal
°Freshly ground black pepper
°salt and freshly ground black pepper
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
Recipes you may like
~ CALIFORNIAN SPAGHETTI SALAD ~
INSTRUCTIONS
Heat oil in a saucepan and sauté the onion, carrot, celery and garlic over medium heat until soft.
We incorporate the flour and cook for 2 minutes, stirring with a spatula.
Add the potatoes, broth and almond milk to the casserole. We bring to a boil and lower the heat. Cover and simmer for 10-15 minutes or until potatoes are almost tender.
Then add the broccoli and cook 5 more minutes without a lid until tender.
Add the paprika and season.
Remove 2 cups of stock with stumbling blocks from the casserole and set aside. We shred the rest with the blender or blender.
Mix again and serve.
