Friday, March 25, 2011

Potato Soup/Stew

I made this last night because it was COLD, WET, and RAINY and I had a TON of vegetable in my fridge that was getting quite old. I hate to waste food, so I made
Potato Soup! The best part about this recipe, as long as you have the potatoes, spices, vegan butter/milk and corn starch, you can use just about any vegetable you want (even beets if you want a red soup).

4 lbs medium red potatoes quartered
1 head of Celery chopped
6 carrots cut in bite sized pieces
2 medium onions chopped
1 block tofu or 2 packs or Tempeh
1 broccoli head chopped
2 tbs garlic
1tsp ginger minced
¼ cup of corn starch
1 cup milk alternative
1 tsp cumin
1 tsp paprika
¼ cup earth balance margarine
32 ounces vegetable broth
32 ounces water
3 tbs vegetable base
1 can corn
¼ cup olive oil
1 tbs salt
Lots of fresh black pepper

**any other vegetables you have laying around

Start by adding oil, onions, celery, carrots to a large stock pot- cook over medium heat for about 5 minutes. Add salt, cook 1 more minute. Add the paprika, cumin, garlic, ginger and cook for 2-3 more minutes. When the mixture is nice and fork tender, add the stock, water, vegetable base- cook on high until it boils. Mix the milk and corn starch then add to soup. Add the rest of the ingredients and cook on medium-low for 20-30 minutes.

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