Traditional potato soup recipes often include
bacon, sour cream, and other animal products. For vegetarians and
vegans who want a hearty potato soup, this recipe is the answer. Kids
and adults alike love this nutritious, satisfying soup.
3 med potatoes, skinned and cubed
1/2 lb. tofu
4 cups water (you can substitute one cup of water with vegetable
broth)
1 medium yellow onion, chopped
1 teaspoon salt
1 T. olive oil
1/4 c. chopped parsley
black pepper to taste
Directions:
Fill a large pot with the water and vegetable
broth. Bring the water to a simmer and lower the potatoes and onions
into the pot. Add sea salt. Simmer for about 20 minutes or until
potatoes are tender.
While the potatoes and onions are cooking, blend
the tofu and olive oil in a food processor. When the potatoes and
onions are done, add half of the batch to the food processor with the
tofu and olive oil mix and process.