about 1 pound of potatoes
3 tablespoons olive oil
2 chopped onions
1/2 teaspoon sea salt
3 vegetable bouillon cubes
2 teaspoons fresh rosemary leaves
4 cups of water
cheddar soy cheese, shredded
2 chopped onions
1/2 teaspoon sea salt
3 vegetable bouillon cubes
2 teaspoons fresh rosemary leaves
4 cups of water
cheddar soy cheese, shredded
dollop of Tofutti’s vegan sour cream
In a large stock pot, saute the onion with sea salt until the onion turns slightly translucent
Add the garlic and stir well with the onions. Saute for another minute
Add the potatoes and saute for about a minute or two
Add the water and bouillon cubes
Cover and bring the soup to a brisk boil
Reduce heat to a simmer
Simmer the soup for about 20 minutes
Turn off the heat and use an immersion or hand held stick blender to puree the soup in the pot. You can also pour the soup into a blender and puree the soup one cup at a time.
Add the fresh rosemary leaves while blending and blend until smooth making sure that all of the chunks are pureed out.
Once the soup is pureed and smooth, return to the soup pot to reheat.
Add the potatoes and saute for about a minute or two
Add the water and bouillon cubes
Cover and bring the soup to a brisk boil
Reduce heat to a simmer
Simmer the soup for about 20 minutes
Turn off the heat and use an immersion or hand held stick blender to puree the soup in the pot. You can also pour the soup into a blender and puree the soup one cup at a time.
Add the fresh rosemary leaves while blending and blend until smooth making sure that all of the chunks are pureed out.
Once the soup is pureed and smooth, return to the soup pot to reheat.
Top with cheese and sour cream
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