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Author Notes: This delicious healthy soup is for those veggie lovers looking to take their taste buds on an extravaganza. —Smiley Reed
- 1/4 cup red onion and shallots
- 1/4 cup bell pepper
- 1/4 cup cup tomatoes, diced
- 2 tablespoons Earth Balance margarine (non-dairy)
- 3 tablespoons cornstarch
- 2 cups potatoes, peeled, diced
- 1 1/4 cups broccoli, chopped, steamed
- 1 1/2 cups vegetable broth
- 1 cup cheese, shredded
- 1 cup unsweetened soy milk
- 1/8 teaspoon black pepper
- 1/8 teaspoon paprika
- Fresh parsley, garnish
- In a large saucepan, saute onion, shallots and bell pepper in margarine over medium heat until tender.
- Add cornstarch, pepper, and paprika. Stir until smooth.
- Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
- Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- Stir in cheese, tomatoes, and cooked broccoli. Cook over low heat until cheese is melted and soup is heated thoroughly.
- Sprinkle individual servings with parsley.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
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