Yield: 6 servings
|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||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