Steps:
- Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until both are golden, about 8 to 10 minutes.
- Sprinkle the flour over the onion and celery, a little at a time, and stir in. Slowly stir in the water with the bouillon cubes, potatoes, corn, seasoning, and cumin. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes are tender, about 20 to 25 minutes.
- With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base. Stir in the tofu, then add rice milk as needed; the soup should be somewhat thick but not overly dense.
- Return to a gentle simmer, then season with salt and pepper. If time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
- Nutrition Information
- Per serving:
- Calories: 229
- Total fat: 7g
- Protein: 9g
- Fiber: 4g
- Carbohydrate: 38g
- Cholesterol: 0mg
- Sodium: 152mg
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