Monday, March 9, 2009


This is Mom's recipe.

4 large potatoes, diced
3 large carrots, diced
3 celery stalks, chopped
1 large onion, chopped
1 T. vegetable bullion
1 t. fridge garlic (1 clove)
1/2 t. salt
1/4 t. pepper
4 c. water

• Combine above ingredients in large pot and simmer until vegetables are tender.

9 oz. soft tofu
1 T. lemon juice
1 c. soymilk
1 T. butter buds*

• Blend above ingredients with 3 ladles (2 to 3 cups) of the cooked vegetables and water.

• Stir blended cream sauce into soup.

*I haven't been able to find truly vegan butter buds, so I use 1/4 c. nutritional yeast instead.

Pressure Cooker Instructions:
Cook first group of ingredients on low pressure for 1 minute, quick release.  Add cream mixture.

1 comment:

Rebekah said...

we had this tonight. i made it in the pressure cooker, and it worked great! i also substituted 1/4 c. nutritional yeast for the butter buds. (i haven't been able to find truly vegan butter buds.) it was delish.