- In a medium saucepan, boil the potatoes in the broth for 20 minutes.
- While the potatoes are cooking, heat the oil (or water/broth) in
a medium frying pan over medium heat. Add onion, celery, carrots and
red bell pepper, salt and pepper. Cook until just tender, about 5
to 7 minutes.
- When the potatoes are soft, remove them from the saucepan and reserve
the stock. Blend the potatoes with the soy milk in a blender or food
processor until smooth.
- Return the soup to the saucepan and stir in the corn, onion mixture
and enough of the reserve stock to achieve a creamy, thick consistency.
Heat thoroughly before serving.
Nutrition information not available.
Compassionate Cook Or,
'Please Don't Eat the Animals!':
A Vegetarian Cookbook
by Ingrid Newkirk, Peta, Angrid Newkirk
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