| Title: | Chili Potato Soup |
| Category: | Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Neal Barnard |
| Ingredients: |
4 large russet potatoes- peeled and diced
3 c water
1 T olive oil
1 large onion- chopped
1 t cumin
1 t basil
1/4 t black pepper
2 garlic cloves- minced
1 large bell pepper- finely diced
1 can (4 oz.) diced anaheim chilies
2 c soy milk
1 1/4 t sea salt
2 green onions- finely chopped
|
| Directions: | Cook peeled, diced potatoes in water until tender, about 20 minutes. While the potatoes cook, saute onions in the olive oil in a large pot for 2 minutes. Add the cumin, basil, black pepper, garlic, and bell pepper, and continue to cook until the onions are soft. When the potatoes are tender, mash them in their water, and add them to the onion mixture, along with the diced chilies and soy milk. Stir to blend, then heat gently until very hot. Add salt to taste. Sprinkle with chopped green onions and serve. |
| Makes: | 8 servings |