Veggy-ssoise

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Veggy-ssoise

 

1/4 cup light oil (peanut, sunflower, etc.) or vegan margarine

1 medium onion, chopped finely

4 leeks, white parts only, chopped finely

1 pound baking potatoes, diced (peeled or unpeeled)

4 cups vegetable broth or bouillion

3 Tablespoons tamari soy sauce

1/4 teaspoon ground black pepper, or to taste

1/2 pound soft tofu

chopped chives or scallions, green part only

 

Heat the oil or margarine in a large, heavy saucepan over low heat. Add the

onion and leeks and sauté for 5-10 minutes until tender. Add the diced

potatoes to the pan, then stir in the broth, tamari soy sauce, and black

pepper. Bring to a boil, then cover and simmer for about twenty minutes, or

until the potatoes are soft. Cool slightly. Place the cooled mixture into a

blender with the tofu, and liquify thoroughly. (You may have to do this in

two or more batches, depending on the size of your blender.) Chill in a

covered container for at least two hours, ladle into serving dish or

individual serving bowls, and sprinkle with the chopped chives or scallions.

About 4-6 servings.