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Creamy potato soup

(5.00/5 - 2 votes)
1 comment


* 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


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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5 / 5

So yummy and tasty.

Posted the 27/02/2014, 06:04 | i cooked this recipe
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