Cream of Potato Soup

I love soup in the winter.

Here’s one of my favourites:

Cream of Potato Soup
(from a friend in Eureka, Donna S.)
From the cookbook Healthy Home Cookin’ Vol. 5 – Breakfast, Brunch, Soup & Salad

3 cups soy milk (or nut milk - cashew works well!)
1 cup water
2 to 4 Tbsp nutritional yeast flakes
3 cloves of garlic, or more to taste
1 large onion, sauteed in water if desired
2 to 3 Tbsp Golden Seasoning, Vol. 5 pg. 139 (or 2 tsp sea salt) (recipe on my website)
5 cups thinly sliced potatoes
2 to 3 Tbsp non-hydrogenated margarine, optional
1 cup Tofu Cottage Cheeze, Vol. 5 pg. 117 (OR 1 pkg of silken tofu plus 1/3 cup to 1/2 cup Vegenaise to taste.)

Combine all ingredients (except Tofu Cottage Cheeze) in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer 10 to 15 minutes, or until potatoes are tender. Stir in Tofu Cottage Cheeze and serve.

Serves 6
Preparation time: 15 to 20 minutes
Cooking time: 25 minutes
Ready in: about 45 minutes

Nutrition (per serving): 266.6 calories; 5.1g total fat; 0mg cholesterol; 384.6mg sodium; 1277mg potassium; 44.5g carbs; 4.8g fiber; 2.2g sugar; 14.5g protein.


Angela Poch, Director
http://www.thevegetariancookingschool.com — LEARN to cook Vegan ONLINE!