| 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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