Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Hot Potato Soup

1 1/2 cups minced scallions
1 small onion, diced (optional)
1 large garlic clove, minced
1/2 cup minced carrots
4 tablespoons vegan margarine
4 cups vegetable stock and water (2 cups each)
2 cups peeled, diced potatoes (red works best)
Salt and pepper to taste
Herbes de Provence, or dill to taste

Saute scallions, onion, garlic, and carrot in margarine, until soft. Do not brown.

Add stock and potatoes, cover, bring to a boil then reduce heat and simmer until potatoes are tender.
Puree in blender. Season to taste with salt, pepper, and herbs.
(This soup can also be curried by adding curry powder.)