Это предварительный просмотр рецепта "Creamy Potato Soup".

Рецепт Creamy Potato Soup
by Kiki Thompson

Creamy Potato Soup

This soup is very palatable to the buds. Blended ingredients like sauteed garlic and onion make this perfect on a cold and rainy day

Рейтинг: 4.5/5
Avg. 4.5/5 2 голоса
Подготовка: США American
Приготовление: Порций: 6

Хорошо сочетается: texas toast, Garlic bread

Ингредиенты

  • 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

Инструкции

  1. 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.
  2. 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).
  3. 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.