?

Log in

May. 22nd, 2005 @ 05:13 pm Vegan Creamy Miso-Potato Soup
Creamy Miso-Potato Soup

8 cups water (3 qts.)
12 medium potatoes (3 lbs.)
4 carrots
1 onion
1 garlic clove
Soup greens (celery tops, parsnips, parsley, and/or cabbage cores)
1 envelope Miso-Cup dissolved in 1 cup of vegetable broth

Scrub and quarter potatoes. Scrub carrots. Peel onion and garlic. Clean and cut soup greens and necessary. Place all vegetables in water and cook for about one hour or until potatoes are tender. Remove pot from heat. Take one cup of broth and dissolve one envelope of Miso-Cup into it and set aside. When soup has cooled, remove and discard soup greens. Remove carrots, slice and set aside. Puree potatoes with remaining water and replace pureed mixture into soup pot. Add sliced carrots and miso mixture. Heat for a few minutes and serve.

Variations: Add 2 cups cooked corn kernels, whole peas, or sprouted lentils.
Entry Information
Green Leaves
beginning:
[User Picture Icon]
From:veggiecook
Date:October 12th, 2009 01:49 pm (UTC)

Thanks.

(Permanent Link)
Thanks for sharing this wonderful potato soup recipe. Definitely gonna try it.