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Basil-Potato Soup

Ingredients

  • 1 tablespoon olive oil
  • 3 cups leek — diced
  • 3 cups red potato — peeled, diced
  • 2 cups water
  • 2 tablespoons dry white wine
  • 2 cubes vegetarian vegetable bouillon
  • 4 cups plain nondairy soy beverage (soy milk)
  • 1/4 cup fresh basil — minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

 

  1. Heat oil in Dutch oven over medium-high heat. Add leek and potato; saute 5 minutes. Add water, wine, and bouillon; bring to a boil.
  2. Cover, reduce heat and simmer 25 minutes or until vegetables are tender.
  3. Coarsely mash potato mixture using a potato masher. Add soy milk and remaining ingredients; cook over low heat 10 minutes or until thoroughly heated (do not boil).

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