Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Winter Vegetable Risotto recipes
Ingredients
- 1 medium carrot, peeled and diced
- 1 medium parsnip, peeled and diced
- 2 cups peeled, seeded, and diced butternut squash (about 1 pound)
- 1 tablespoon chopped fresh rosemary or thyme
- 5 ½ cups vegan vegetable stock
- ½ cup dry white wine
- 2 garlic cloves, minced
- 1 cup chopped onion or shallot
- 1 cup uncooked Arborio rice
- ½ cup unsweetened, unflavored plant milk
- 2 tablespoons tahini
- ¼ cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 tablespoon mirin (see note)
- sea salt
- freshly ground black pepper
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