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This soup is very palatable to the buds. Blended ingredients like sauteed garlic and onion make this perfect on a cold and rainy day

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6
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Ingredientes

Cost per serving $1.59 view details
  • 5 tbsp vegan margarine
  • 4 red potatoes cut into cubes
  • 2 stalks of kale chopped
  • 1 medium onion chopped
  • 2 cloves of garlic minced
  • 6 cups of vegetable stock
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 10 slices of vegan pepperoni chopped
  • 1/2 lbs tofu
  • 2 Tbsp white miso
  • 2 Tbsp flour

Direcciones

  1. Blend tofu in a blender with 2 cups of vegetable stock until smooth and set aside. In a large pot, heat and melt margarine, add onions and garlic and saute for about 5 minutes stirring frequently.
  2. Add 2 cups of vegetable stock to the pot and stir. Add the potatoes, salt, pepper, remainder vegetable stock and pepporoni to the pot and stir well. Simmer for 15-20 minutes (add kale when there’s about 8 minutes left to simmer).
  3. Add the tofu/vegetable stock mixture, miso, and flour to the soup and stir well until the flour miso have dissolved. Simmer for 5 more minutes or until soup has thickened. Garnish with vegan shredded mozzarella and then serve.

Nutrition Facts

Amount Per Serving %DV
Serving Size 441g
Recipe makes 6 servings
Calories 164  
Calories from Fat 14 9%
Total Fat 1.62g 2%
Saturated Fat 0.28g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1370mg 57%
Potassium 764mg 22%
Total Carbs 31.94g 9%
Dietary Fiber 3.2g 11%
Sugars 4.97g 3%
Protein 6.49g 10%
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