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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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No one would guess that this hearty, chunky soup from our Test Kitchen is made with tofu and soy milk. Even folks who donât have a problem with lactose will eat it up! Ingredients:
2/3 cup fresh or frozen corn, thawed |
1/3 cup chopped onion |
1/4 cup chopped sweet red pepper |
1/4 cup chopped green pepper |
1 teaspoon canola oil |
1 medium red potato, diced |
2/3 cup reduced-sodium chicken broth |
1/2 cup silken firm tofu |
1/2 cup soy milk |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a small saucepan, saute the corn, onion and peppers in oil until onion is tender. Add potato and broth. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender.
2. Process tofu in a blender until smooth. Gradually stir tofu and soy milk into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Season with salt and pepper. Yield: 2 servings.
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