Recipe

Preparation
1. peel and thinly slice potatoes and finely chop onion.
2. Heat olive oil in a pan, add onion and saute until transparent, then add potatoes.
3. Add water and vegetable consommé granules to "2", cook over low heat until potatoes are tender, season with salt.
4. When the heat is removed from "3", pour the mixture into a blender and return it to the pot again.
5. Finely chop parsley.

Cooking
1. Add almond milk little by little to [Preparation"4"] and heat over low heat.
2. When 1 is heated through, top with parsley and almond slices.

≪Special note when cooking≫
After blending, strain the mixture once to make it even smoother.
Vegetable consommé is used to make this dish with all vegetable ingredients.
Can be served as a non-allergenic menu item.