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.