Cheddary Soup

Submitted by BelovedRooster

"This recipe hails from "Breaking the Food Seduction" by Neal Barnard, MD. It's high in protein, low in calories and dairy free!"

 

• Ready In: 25mins
• Ingredients: 11
• Yields: 5 cups
• Serves: 5

ingredients

• 1 medium potato, peeled and chopped
• 1 carrot, peeled and chopped
• 1 onion, coarsely chopped
• 1 cup water
• 12 ounces firm silken tofu, crumbled
• 1⁄2 cup nutritional yeast flakes
• 2 tablespoons fresh lemon juice
• 1 1⁄4 teaspoons salt
• 1 teaspoon onion powder
• 1⁄4 teaspoon garlic powder
• 1 cup plain soymilk

directions

1. Place vegetables and water in a large soup pot and bring to a boil.
2. Reduce heat to medium, and simmer until veggies are tender, about 10 minutes.
3. remove from heat and stir in remaining ingredients.
4. Transfer in small batches to a blender and puree (carefully!) until smooth.
5. Reheat in a soup pot over medium high heat, stirring often, until hot.
6. Do not boil.

Reviews

[Denise P.]

I used 4 small red potatoes and 10 baby carrots, a Vidalia onion. I omitted the onion powder, since there was about 2 cups of onion. I used my stick blender to only smooth out as much as I wanted, a little chucky potato was nice. Not sure we will make again, good flavor, just not special.

 

[Ameliahead]

This is very good! I did make a few adjustments, but I don't think any of them drastically altered the flavor. I left the potato and carrot unpeeled for nutrients, which left the texture of the soup not entirely smooth. This did not bother me, but if you have texture issues, I would recommend peeling. I also added a clove of garlic to the veggies and omitted the garlic and onion powders. Finally, I added a couple of dashes each of Pickapeppa and hot sauce. This soup actualy tastes unhealthy (very rich), but it is obviously very healthy!