Creamy potato soup

Ingredients

• * 5 tbsp vegan margarine
• * 4 red potatoes cut into cubes
• * 2 stalks of kale chopped
• * 1 medium onion chopped
• * 2 cloves of garlic minced
• * 6 cups of vegetable stock
• * 1/2 tsp salt
• * 1/2 tsp black pepper
• * 10 slices of vegan pepperoni chopped
• * 1/2 lbs tofu
• * 2 Tbsp white miso
• * 2 Tbsp flour

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Preparation

• Blend tofu in a blender with 2 cups of vegetable stock until smooth and set aside. In a large pot, heat and melt margarine, add onions and garlic and saute for about 5 minutes stirring frequently.
  
  Add 2 cups of vegetable stock to the pot and stir. Add the potatoes, salt, pepper, remainder vegetable stock and pepporoni to the pot and stir well. Simmer for 15-20 minutes (add kale when there’s about 8 minutes left to simmer).
  
  Add the tofu/vegetable stock mixture, miso, and flour to the soup and stir well until the flour miso have dissolved. Simmer for 5 more minutes or until soup has thickened. Garnish with vegan shredded mozzarella and then serve.

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