Cheddary Soup

Name: Cheddary Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 cups, 5 serving(s)
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

Submitted by BelovedRooster

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

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Ready In:: 25mins
Ingredients:: 11
Yields:: 5 cups
Serves:: 5

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

directions

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.

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Reviews

I used 4 small red potatoes and 10 baby carrots, a Vidalia onion. I omitted the onion powder, since there was about 2 cups of onion. I used my stick blender to only smooth out as much as I wanted, a little chucky potato was nice. Not sure we will make again, good flavor, just not special.

Denise P.
This is very good! I did make a few adjustments, but I don't think any of them drastically altered the flavor. I left the potato and carrot unpeeled for nutrients, which left the texture of the soup not entirely smooth. This did not bother me, but if you have texture issues, I would recommend peeling. I also added a clove of garlic to the veggies and omitted the garlic and onion powders. Finally, I added a couple of dashes each of Pickapeppa and hot sauce. This soup actualy tastes unhealthy (very rich), but it is obviously very healthy!

Ameliahead

RECIPE SUBMITTED BY

BelovedRooster

Seattle, WA

I moved to Seattle from Alaska in August of 2001. I am a nutrition graduate from Bastyr Naturopathic University and am a personal trainer and holistic health counselor (receiving additional education from the Institute for Integrative Nutrition). I have opened up a practice in the Seattle area and love to assist people in meeting their health, fitness, and nutrition goals in person and by phone. I also love trying new recipes and testing them out of friends and family, but have missed cooking a great deal while transitioning from a student to a business owner. I'm hoping to have more time to experiment in the kitchen for both personal and business reasons! I have successfully three marathons in the last 3 years - running has been a great stress release for me and has been a wonderful way to make friends here. I'm passionate about sustainable food, running, nutrition, individual and world peace, turtles, and my friends. I have a strong dislike for cold weather and violence. If I had a month off and enough cash to do so, I would travel to Costa Rica and explore as much of the land there that I could get my hands on (then buy property for a wellness center)! If I had a month off with no money, I'd focus on my running, trying new recipes, deepening existing friendships and sleeping in! You may know me on this site as VeganRunner, but I am no longer maintaining a vegan lifestyle.

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