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
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Creamy Potato Soup
Time: 20 minutes prep, 45 minutes cook
Servings: 6
Directions
- 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 thereâs 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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Summary
This soup is very palatable to the buds. Blended ingredients like sauteed garlic and onion make this perfect on a cold and rainy day