Creamy potato soup

Creamy Potato Soup
Starter
6 servings
Easy
1 h 5 m

Ingredients

6

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Preparation

Preparation20 min
Cook time45 min
  • 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.


Questions


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Comments

Rate this recipe:

27/02/2014

So yummy and tasty.

i cooked this recipe
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