Guest guest Posted October 3, 2001 Report Share Posted October 3, 2001 * Exported from MasterCook * Cream Of Potato Soy Soup Recipe By : The Cooking Cardiologist, by Richard Collins, page 79 Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups potatoes -- peeled and diced 2 cups onions -- chopped 3 cloves garlic -- minced 2 cups vegetable broth 5 ounces lite firm tofu 1/4 cup fresh parsley -- chopped 1 cup soy milk salt -- to taste cracked red pepper or black pepper -- to taste fresh parsley -- chopped Serving Size: 4 Place potatoes, onions and garlic in large soup pot, add vegetable broth. Cover and bring to a boil. Lower heat and simmer until potatoes are soft. While this is cooking, place tofu in small food processor and process to a creamy consistency. Set aside. When potatoes are soft, remove from heat. With a hand mixer, blend until creamy. Stir in the processed tofu, mix well. Add 1/4 cup fresh parsley soy milk, salt and pepper. Return to stove, heat until almost boiling, but do not boil. Serve garnished with fresh parsley. Nutritional analysis: Calories 118, Fat 1, Cholesterol 0, Carbohydrate 15.2, Protein 5.3, Sodium 622, Potassium 458, Calcium 51. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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