Lindsay Bruggman

Lindsay became a vegetarian about 12 years ago, has now been vegan for five years, and has completed the Plant-Based Nutrition Certificate. Lindsay enjoys creating simple, nutritious dishes combining wholesome, plant-based ingredients and flavorful spices. Outside of the kitchen, she is a Lab Manager at a University in Southern California.

Easy Potato Soup

This is my soup of choice when I want a quick, homemade meal. It’s flavorful and nutritious, yet simple and easily customized; and it only uses one pot, so cleanup is easy, too. Other types of potatoes will work, but Yukon Golds are soft, creamy, and good for mashing. Herbs de Provence is my go-to spice for potato dishes. The one I use is a blend of basil, fennel, marjoram, parsley, rosemary, lavender, tarragon, and thyme.