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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe hails from Breaking the Food Seduction by Neal Barnard, MD. It's high in protein, low in calories and dairy free! 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.
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