Vegan Vegetarian Cooking School

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Cream of Potato Soup

Taken from Vol. 5 of the Healthy Home Cookin' Cookbook Series.

This was one of my very favourites (before my potato allergy!). Thank you to Donna for this gluten free delight!

2 to 3 cups soy, almond, or rice milk (or better yet cashew cream- add 1/2 to 1 cup more water to this recipe)
2 to 3 cups water (can use more water and less milk to lower the fat)
2 to 4 Tbsp nutritional yeast flakes
3 cloves of garlic, or more to taste
1 large onion, sautéed in water if desired
3 Tbsp Golden Seasoning (or 2 tsp sea salt)
5 cups thinly sliced potatoes
2 to 3 Tbsp non-hydrogenated margarine, optional
1 cup Tofu Cottage Cheese (or 1/2 block of silken tofu)

Combine all ingredients (except Tofu Cottage Cheese) in a medium saucepan. Bring to a boil. Reduce heat, cover, and simmer 10 to 15 minutes, or until potatoes are tender. Stir in Tofu Cottage Cheese and serve.

Serves 6
Preparation time: 15 to 20 minutes
Cooking time: 25 minutes
Ready in: about 45 minutes

Nutrition (per serving): 266.6 calories; 5.1g total fat; 384.6mg sodium; 1277mg potassium; 44.5g carbs; 4.8g fiber; 2.2g sugar; 14.5g protein.


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