Cheddary Soup

11 ingredients
6 steps

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

  1. 1
    Place vegetables and water in a large soup pot and bring to a boil.
  2. 2
    Reduce heat to medium, and simmer until veggies are tender, about 10 minutes.
  3. 3
    remove from heat and stir in remaining ingredients.
  4. 4
    Transfer in small batches to a blender and puree (carefully!) until smooth.
  5. 5
    Reheat in a soup pot over medium high heat, stirring often, until hot.
  6. 6
    Do not boil.

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