Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 5 mediums | Potatoes; chopped |
| 3 cups | Water; or veg broth |
| 2 teaspoons | Veg oil; or water |
| 1 medium | Onion; chopped |
| 2 \N | Stalks celery; chopped |
| 1 \N | Red bell pepper; diced |
| 2 mediums | Carrots; chopped |
| 1 teaspoon | Salt |
| 1 teaspoon | Black pepper |
| 1 cup | Soy milk |
| 2½ cup | Frozen corn kernals |
In a med saucepan, boil the potatoes in the water or broth for 20 mins.
While the potatoes are cooking, heat the oil or water in a med frying pan over med heat. Add the onion, celery, carrots, bell pepper, salt, and pepper. Cook until just tender, about 5-7 mins.
When the potatoes are soft, remove them from the saucepan and reserve the stock. Blend the potatoes with the soy milk in a blender or food processor until smooth.
Return the soup to the saucepan and stir in the corn, onion mixture, and enough of the reserved stock to achieve a creamy thick consistency. Heat thoroughly before serving.
From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood
Submitted By LISA GREENWOOD On 07-23-95