Creamy potato soup

6 servings
20 min
45 min


Number of serving: 6
* 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.




So yummy and tasty.

i cooked this recipe (0) (0) Abuse

Rate this recipe:

Related recipes


Daily Menu

Receive daily menu: