CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Vegetables, Dairy | Vegan | Soups, Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
1 | T | Margarine, dairy free |
1 | T | Vegetable oil |
1 | c | Onion, chopped |
8 | oz | Mushrooms, sliced |
1 | Garlic clove, minced | |
1/3 | c | Celery, thinly sliced |
1/3 | c | Bell pepper, green diced |
3 | c | Soymilk |
1 | t | Dill weed |
1/2 | t | Tarragon |
4 | c | Potatoes, cubed 1/2 inch |
1/4 | t | Black pepper |
1 | t | Salt, or to taste |
10 1/2 | oz | Tofu, soft Mori Nu |
INSTRUCTIONS
Saute onions, garlic, celery and green pepper in hot oil and margarine about 3 minutes. Add sliced mushrooms and saute 3 more minutes. Add soymilk, dill weed, tarragon, black pepper, salt and potatoes. Bring mixture almost to a boil; reduce heat and simmer 25 minutes, stirring occasionally. Add pureed tofu; simmer until heated through and serve. Makes about 6 cups. Thin with extra soymilk if soup is too thick. Recipe by Shirley Wilkes-Johnson MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
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Calories: 355
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 526mg
Potassium: 1702.9mg
Carbohydrates: 62.3g
Fiber: 8.3g
Sugar: 8.1g
Protein: 14.5g