CHEDDARY SOUP

Cheddary Soup image

This recipe hails from "Breaking the Food Seduction" by Neal Barnard, MD. It's high in protein, low in calories and dairy free!

Provided by BelovedRooster

Categories Potato

Time 25m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 11

Ingredients

1 medium potato, peeled and chopped
1 carrot, peeled and chopped
1 onion, coarsely chopped
1 cup water
12 ounces firm silken tofu, crumbled
1/2 cup nutritional yeast flakes
2 tablespoons fresh lemon juice
1 1/4 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup plain soymilk

Steps:

Place vegetables and water in a large soup pot and bring to a boil.
Reduce heat to medium, and simmer until veggies are tender, about 10 minutes.
remove from heat and stir in remaining ingredients.
Transfer in small batches to a blender and puree (carefully!) until smooth.
Reheat in a soup pot over medium high heat, stirring often, until hot.
Do not boil.

Nutrition Facts : Calories 175, Fat 3.8, SaturatedFat 0.5, Sodium 655.4, Carbohydrate 23.2, Fiber 6.4, Sugar 3.3, Protein 15.5

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