Recipe du Jour: Vegan Cream of Potato Soup

Inspired by PETA’s Recipe of the Week, received in my inbox yesterday, for cream of potato soup, I went home and made my own. Their’s, I decided, wasn’t going to be creamy enough. So I made adjustments, winding up with something sort of different, but so much better for this cold March weather.

Vegan Cream of Potato Soup

  • 2 cubes Knorr vegetable boullion
  • 4 cups water plus 2 cups water
  • 4 medium-sized potatoes, peeled and chopped
  • 3 tbsp vegan margarine
  • 2 small onions or 1 medium onion
  • 2-3 cloves of garlic
  • 1 cup Tofutti Better than Cream Cheese
  • 2 tbsp cornstarch + 4 tbsp water (and a small jar)
  • Dash of Worcestershire sauce
  • Dash of balsamic vinaigrette
  • 1 tsp dried basil leaves
  • Salt to taste
  1. Place vegetable cubes and 4 cups of water into pot and bring to a boil until cubes are mostly dissolved.
  2. Place potatoes and additional 2 cups of water into the pot. Cover and boil until potatoes are mostly cooked.
  3. Meanwhile, chop the onion(s) and garlic. Heat the margarine in a pan and saute the onions and garlic.
  4. Add the onions, garlic, and margarine mixture to the cooked potatoes and vegetable broth.
  5. Mash some of the potatoes in the pot, but don’t beat them to death. You still want chunks for a good soup.
  6. Add the Tofutti Cream Cheese, Worcestershire sauce, balsamic vinaigrette, and basil. Stir on and off until the “cream cheese” has melted.
  7. Put corn starch and water in a small jar and shake until all lumps are gone. Stir in soup mixture.
  8. Add salt to taste. (Though, honestly, the Knorr cubes are pretty salty, so use a light hand or skip altogether.)
  9. Cook until thick to your liking. [Add more constarch + water (or flour + water) to thicken.]

I served mine with whole wheat garlic toast (literally just margarine and garlic on whole wheat sandwich bread, toasted in the oven).



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