Gluten Free Roasted Potato Soup with Mushrooms

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

1 Tbs olive oil

6 cloves garlic, minced

½ tsp salt

pinch or two red pepper flakes

about ¼ tsp fresh black pepper

¼ tsp smoked paprika

6 medium potatoes, cleaned and cut into bite-size chunks

1 tsp olive oil

4 to 5 medium/large portobello/cremini mushrooms, cut into thick slices

1 small onion, any variety, chopped

1 small red bell pepper (or 3 mini bell peppers), chopped

2 Tbs olive oil

2 Tbs gluten free flour blend

4 c unsweetened almond milk, divided

¼ tsp salt

black pepper to taste

Directions at eathealthyeathappy.com

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