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Categories:
olive oil onion celery unbleached white flour water vegetable bouillon cubes potatoes corn kernels seasoning ground cumin rice milk salt
Viewed: 30 - Published at: 9 years agoIngredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 celery ribs, finely diced
- 2 tablespoons unbleached white flour
- 4 cups water
- 2 vegetable bouillon cubes (I use Broth Powder Mix)
- 3 medium potatoes, scrubbed and diced
- 3 cups corn kernels (thawed frozen or cooked fresh)
- 1 teaspoon sodium-free seasoning
- 1 teaspoon ground cumin
- 4 ounces baked tofu, finely diced
- 2 cups rice milk, as needed
- salt and pepper
Method
- Heat oil in soup pot.
- Add onion and celery and saute over medium heat until golden, about 8 to 10 minutes.
- Sprinkle flour over onion and celery a little at a time and stir.
- Slowly stir in water, then add bullion, potatoes, corn, seasoning and cumin.
- Bring to rapid simmer, then lower the heat.
- Cover and simmer gently until potatoes are tender, about 20 to 25 minutes.
- With wooden spoon, mash a small amount of the potatoes to thicken the base.
- Stir in tofu, and add rice milk as needed to make soup thick but not overly dense.
- Return to gentle simmer, then season with salt and pepper.
