Daily Vegan Lunch for 23 March, 2013: Spicy Potato-Tomato Soup

spicy tomato-potato soup

This delicious soup was inspired by a blog post at MeetTheShannons.com, the culinary whiz kid geniuses who veganized the entire Betty Crocker repertoire in their Betty Goes Vegan Cookbook!


3 cups water
1 cup chopped tomato
2.5 cups potato
1 broth cube
2 teaspoons taco seasoning
1/4 cup nutritional yeast
2 teaspoons onion flakes or powder
1 teaspoon garlic powder


Pre cook the potato by either chopping them or stabbing whole potatoes with a fork several times and cooking them in the microwave for 5-6 minutes. Alternately, chop them and bake them in a 400 degree oven for 30 minutes or boil them in water for 10-12 minutes, or until they are tender. Strain potatoes (if you boiled them) and put them in a blender with 3 cups of water, 1 cup chopped tomato or tomato salsa, 1 vegan broth cube, 2 teaspoons nutritional yeast, and onion & garlic powder. Puree in blender until very smooth. Reheat on the stove or in microwave if necessary.

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