Roasted potato soup is a simple and comforting dish made with baked potatoes, onions, and vegetable broth. You can add soy milk or cream to make it richer.
Ingredients:
- 2 large potatoes
- 3 tablespoons margarine
- 1 large onion, finely chopped
- 2 tablespoons flour
- 4 cups vegetarian soup stock (seasoned with Vegeta or organic spices)
- 2 cups water
- 4 tablespoons cornstarch or corn flour
- 1 1/2 cups (instant) mashed potatoes
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon basil
- 1/8 teaspoon thyme
- 1 cup soy or rice milk, or cream
- Optional toppings: smoked seitan (soy or wheat bacon), diced tofu (soy cheese), and chopped green onions
Preparation:
- Preheat the oven to 200°C (390°F) and bake the potatoes for 1 hour. Let them cool.
- Melt margarine in a deep pan or pot and sauté the onion until translucent. Add flour and stir to make a roux.
- Gradually add the soup stock, water, cornstarch, mashed potatoes, and spices. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Halve the cooled potatoes, scoop out the flesh, and discard the skins. Cut the potato flesh into bite-sized pieces and add them to the pot along with soy or rice milk (or cream).
- Bring to a boil again, then reduce the heat and simmer for 15 minutes until the soup thickens.
- Serve the soup in bowls and garnish with smoked seitan, tofu, and green onions, if desired. Serves: 6
