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Creamy potato soup
By kikiluvdiva22 (Visit website)
(5.00/5 - 1 vote)Recipe type: Starter
Number of serving: 6
Preparation time: 20 Minute(s)
Cook time: 45 Minute(s)
Difficulty: Easy
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
* 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
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 theres 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.
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 theres 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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By kikiluvdiva22 (Visit website)
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