Vegetarian Potato Soup by Rachel Williamson

Traditional potato soup recipes often include bacon, sour cream, and other animal products. For vegetarians and vegans who want a hearty potato soup, this recipe is the answer. Kids and adults alike love this nutritious, satisfying soup.

3 med potatoes, skinned and cubed

1/2 lb. tofu

4 cups water (you can substitute one cup of water with vegetable broth)

1 medium yellow onion, chopped

1 teaspoon salt

1 T. olive oil

1/4 c. chopped parsleyblack pepper to taste

Directions:

Fill a large pot with the water and vegetable broth. Bring the water to a simmer and lower the potatoes and onions into the pot. Add sea salt. Simmer for about 20 minutes or until potatoes are tender.

While the potatoes and onions are cooking, blend the tofu and olive oil in a food processor. When the potatoes and onions are done, add half of the batch to the food processor with the tofu and olive oil mix and process.

Return the contents of the food processor to the pot containing the water and the other half of the potato/onion mix. Add parsley and black pepper to taste. You might also want to add vegetarian bacon bits to the mix.

Simmer for a few minutes until warm enough to serve.

Copyright 2006 Rachel Williamson writes about health food in Eat This!, a food blog.