Corn & Potato soup that warms belly and soul.

This soup is so good that the second bowl tastes as delicious as the first one.

Ingredients:

1 TBS olive oil

3 carrots, peeled & chopped

3 celery stalks, diced

1 onion, chopped

3 cloves garlic, minced

1/4 cup flour

1 tsp dried thyme leaves

3 large potatoes, chopped

4 cups vegan chicken broth

3 TBS nutritional yeast

2 cups frozen corn

Salt and pepper to taste

1 cup vegan milk

16 oz. cooked tofu

Shredded vegan Parmesan cheese

In a large pot, saute the carrots, celery, onions and garlic in the olive oil for about 5 minutes. Add the flour and thyme, stirring until the flour starts to brown. Then add the chicken broth, potatoes, nutritional yeast, corn and pepper/salt. Cook until the potatoes are soft. Add the milk and tofu last. When the soup is hot, dish it up, and top with the Parmesan cheese.

Yields 2 quarts

Protein 6 grams per cup

Adapted from: It doesn't taste like chicken - "Easy Vegan Potato and Corn Chowder" recipe.