Vanadium

I usually double this recipe:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 4-6 mushrooms, chopped
• 4-5 medium potatoes, cubed
• 2 cups vegetable stock or water
• 1 red pepper, sliced
• pinch of red pepper flakes
• 1/2 tsp coriander
• 1 tsp cumin
• 1 tsp dried basil
• 1/4 tsp pepper
• 2 tsp Braggs or soy sauce
• 1 cup milk or soy milk
• 2 green onions, sliced (garnish)
• croûtons (garnish)

In a large soup pot, sauté the onions, garlic, and mushrooms in oil on medium heat until onions become translucent. Add the potatoes, stock, red pepper, red pepper flakes, coriander, cumin, basil, pepper and Braggs. Bring to a boil and reduce heat. Simmer on low heat for 10-20 minutes until potatoes are tender. Remove 2 ladles' worth of vegetables and blend in blender or food processor with milk until smooth. Add the mixture back to the soup and simmer for 5 more minutes. Do not boil or it will burn! Garnish with green onions and serve with croûtons.

Makes 4-6 servings.