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Correo Electrónico
Add a photoThis soup is very palatable to the buds. Blended ingredients like sauteed garlic and onion make this perfect on a cold and rainy day
Ingredientes
- 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
- 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.
- 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 thereâs about 8 minutes left to simmer).
- 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% |
