One of our June 2014 Green Noshers brought this soup to our gathering. The recipe came from one of my favorite sites - - Cathy Fisher's website. Cathy works with Dr. John McDougall in Santa Rosa, CA, and also teaches classes at True North in Santa Rosa, as well. Her recipes are oil, sugar and salt free.

4 1/4 cups water
1 yellow onion, diced
3 celery ribs, diced
2 carrots, diced
3 red potatoes, skin on, diced (organic)
3 ears organic sweet corn, or 2 10 ounce bags of frozen organic corn
1 cup diced mushrooms
1 cup non-dairy milk
1 tsp garlic powder
1/2 tsp nutmeg
1 tsp dried basil
1 tsp fresh rosemary, minced

Sautee the onion in 1/4 cup water until soft and clear, about 5 minutes. Add the rest of the water, the celery and carrots, and cook on medium/high for 10 minutes to soften. Add the potatoes, corn, mushrooms, non-dairy milk, garlic powder, nutmeg and basil, and cook until the potatoes are tender, about 20 minutes. Place about a quarter of the soup into a blender or Vitamix, and blend until the consistency is smoother but still slightly lumpy. Return mixture to pot and combine well. Add the rosemary and cook for 5 minutes longer. Serve hot.
This recipe serves 6.