| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Appetizers, Soups, Vegetables | 6 | Servings | |
INGREDIENTS
| 5 | md | Potatoes, chopped |
| 3 | c | Stock |
| 2 | ts | Vegetable oil |
| 1 | md | Onion, chopped |
| 2 | Stalks celery, chopped | |
| 1 | Red bell pepper, diced | |
| 2 | md | Carrots, chopped |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
| 1 | c | Soy milk |
| 2 1/2 | c | Frozen corn kernals |
INSTRUCTIONS
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. PETA & INgrid Newkirk, "The Compassionate Cook" Typed by Lisa Greenwood Posted to MM-Recipes Digest V5 #029 by "John Weber" <hdbrer@ibm.net> on Jan 29, 98
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