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Creamy Potato Soup

by Jac's Veghead (follow)
Easy (2669)      Dinner (2034)      Healthy (1751)      Lunch (1592)      Vegetarian (1403)      Vegan (680)      Winter (300)      Soup (244)      Potatoes (109)      Tofu (64)     


To make this potato soup creamy I have swapped cream for silken tofu. Tofu adds all of the creamy goodness with none of the fat and extra calories, it also adds a great hit of protein!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 servings

Ingredients
1 onion
3 garlic cloves
6 potatoes
1 packet tofu
3 cups water
2 tsp stock
1⁄4 cup chopped fresh parsley
1/4 fresh chives
1⁄2 teaspoon black pepper

Parmesan and crusty bread to serve.

Method
In a saucepan, cook the chopped onions and garlic in butter, oil or water until soft.



Add the diced potatoes, stock, parsley, chives and pepper to the saucepan.



Add in the water and simmer for 15 minutes.

Add the tofu then puree the soup. This soup can be quite thick so add water as needed.



Serve with bread and a sprinkling of parmesan cheese for a soup that is warm, comforting and has flavours of a baked potato.



Notes:
Still not sold on tofu?
Silken Tofu: (225g) 112.5 cal, 5g fat, 2.5g carbs, 10g protein
Heavy Cream: (225g) 821 cal, 88g fat, 6.5g carbs, 4.8g protein

Categories
#Soup
#Healthy
#Clean
#Tofu
#Potatoes
#Vegan
#Vegetarian
#Dinner
#Winter
#Lunch
#Easy
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