Vegan Cream of Mushroom Soup

A silky blended mushroom soup, free of dairy, gluten or preservatives. Great to make in a batch and freeze for colder months ahead.

5 red potatoes, skins on and cubed
6 cups vegan broth
2 cups beet stems and leaves, roughly chopped
2 cups brown mushrooms, whichever kind you prefer, coarsely chopped
2 small yellow onions, coarsely chopped
1 1/2 tbsp sea salt

View the full recipe at From the Ground Up Wellness →