Recipes

Curried Potato and Onion Soup
(Serves 6)

2 teaspoons olive oil
2 large garlic cloves, pressed or minced
2 medium onions, chopped
1-1/2 teaspoons ground cumin
1 teaspoon ground tumeric
1-1/2 teaspoons curry powder, or to taste
dash of black pepper
4-1/2 cups vegetable broth or bouillon
2 to 3 cups peeled and diced potatoes
3/4 cup plain soymilk
salt to taste
chopped fresh chives or cilantro for garnish

In a large soup pot, sauté the garlic and onion in the oil until transparent. Add spices and 1/4 cup broth; stir well and cook for 5 minutes. Add the potatoes and remaining broth. Simmer gently for 20 minutes, or until potatoes are soft. Purée in batches in a food processor or use a hand held blender and blend until smooth.

If serving cold, refrigerate for at least 6 hours.

Recipe from The Vegetarian No-Cholesterol Family-Style Cookbook, by Kate Schumann and Virginia Messina, M.P.H., R.D.

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