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