Blog Archives - HAPPY VEG

Ingredients

• 1 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 3 cloves Garlic, crushed & minced
• 1 Tsp. Red Pepper Flakes
• 1 Yellow Onion, finely diced
• 2 stalks Celery, finely diced
• 1 Bunch Green Onions, sliced & separated light & dark portions
• 2 Carrots, peeled & sliced
• 4.5 C Yellow Potatoes, peeled & cut in to large chunks (approx 1")
• 1 C White Wine ( I used Pinot Grigio)
• 946ml Ocean's Halo Plant-Based Chik'n Broth (Sub Vegetable Broth)
• 1 x Hard Cheese Rind (optional)
• 1 1/2 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
• 1 Tsp. Vegeta Seasoning
• 1/2 C Grana Padano, finely shredded
• 3 Tbsp. Fresh Parsley, chopped