1-2 C of shredded carrots
2 cloves of minced garlic
1 bunch of chopped parsley
1-2 Tb Margarine
1 pint plain unsweetened almond milk
1/4-1 C whole wheat pastry flour
1-2 pints water
Herbs of choice
In a sauce pot, make a roux with the margarine and flour. When the roux is ready, add 1 C of the almond milk to make a bechamel like sauce. bring to a boil, then reduce to warm. In your soup pot, cook the veggies olive oil to taste, maybe 1 to 2 Tb. Add the garlic after the veggies are cooked then add the remaining almond milk and water. When everything comes to a boil, add the bechamel. Watch your pot, it may boil over. Season before serving.
Your soup will be only as thick as the amount of flour you used to make the roux. 1/4 C will make it thin and 1 C will make it chunky. If you make it too thick, you can always add more water. If it's not thick enough, you could add leftover mashed potatoes or make more roux.
Serve with saltine, oyster cracker, wheat toast, and top with non-dairy cheese.