Cheddary Cheeze Soup

[Guest guest]

I just fixed this for lunch today with the green peas & dill option (see variations below). If you like an extra thick soup, you can easily omit the nondairy milk. I also ate the soup with a thick hunk of peasant bread from trader joe's to dip in the soup. Very tasty! This recipe is from "vegan vittles" by joanne stepaniak.

 

Megan (pagan vegetarians listmum)

 

CHEDDARY CHEEZE SOUP

 

1 medium potato, peeled & coarsely chopped

1 medium carrot, peeled and coarsely chopped

1 medium onion, coarsely chopped

1 c. water

 

1-1/2 c. light silken tofu (firm), crumbled (i used soft tofu for the recipe)

1/2 c. nutritional yeast flakes

2 T. fresh lemon juice

1-1/2 t. salt

1 t. onion granules

1/4 t. garlic granules

 

1 c. low-fat, non-dairy milk

 

1. Place the ptoato, carrot, onion, and water in a 2-quart saucepan, and bring to a boil. Reduce the heat to mediu, cover the saucepan with a lid, and simmer the vegetables, stirring once or twice, for 10 minutes or until they are tender.

 

2. Puree the soup in batches. To do this, transfer a small portion of the cooked vegetables, some of the cooking water, and a small amount of each of the remaining ingredients except the milk, to a blender. Process each batch until the micture is completely smooth. Pour the bldended soup into a large mixing bowl. Continue processing the rest of the vegetables, the cooking water, and the remainign ingredients in a similar fashion, adding them to the mixing bowl as they are blended.

 

3. Return the blended soup to the saucepan, and stir in the milk. Place the saucepan over low heat and warm the soup through, stirring often, unti it is hot.

 

Yield 5 cups. Per cup: calories, 124; protein, 11g; carbohydrates 18g; fat 1g.

 

 

VARIATIONS: Prepare the recipe as directed above. Then add one of the followign options to the finished soup:

 

BROCCOLI AND DHEEZE SOUP OR CAULIFLOWER CHEEZE SOUP: Add 1-1/2 c. broccoli or cauliflower, cut or broken into small florets, and steamed until tender.

 

CHEEZY VEGETABLE SOUP: Add one 10-oz. package of frozen vegetables, cooked according to the package directions, and drained.

 

GREEN PEAS & CHEEZE SOUP: Add 1-1/2 c. frozen, loose-pack green peas, cooked according to the package directions, and drained.

 

HERBED CHEDDARY CHEEZE SOUP: Add 1 to 1-1/2 t. of your favorite dried herb or 4 t. of your favorite chopped, fresh herb. Herbs may also be added to the other variations above. Dill weed is particularly nice with green peas. Thyme or oregano is a good match with mixed vegetables. Baisl is a pleasant complement to broccoli.