L2O2

I’ve made this several times now, and I love it. Creamy without using fat or flour!

5 cups potatoes, peeled and chopped
4 cups water

Put this into your medium size soup pot and cook until potatoes are soft. Then blend them in your blender until completely smooth. (I have scooped out about a third of the potatoes and kept them whole for a change).

1 red pepper, diced
1 medium onion, peeled and diced
1 tsp. olive oil (optional)

4 cups corn (frozen, fresh, or canned)
Other fresh vegetables if you are so inclined (I used broccoli once, chopped kale another time)
2 cups regular soya mik
1/2 cup chopped fresh parsley or fresh dill
freshly ground pepper to taste

In a skillet, saute the pepper and onion in the oil (or small amount of water or stock) until they are soft and start to brown. Add corn and other fresh vegetable and cover skillet until vegetables are steamed to desired doneness. Add entire skillet contents to pureed potatoes in soup pot (add any potatoes removed before blending) then add soya milk, fresh parsley or dill and pepper. Simmer for several minutes. Don’t allow to boil as soya milk will separate, edible but not lovely to look at! Remove from heat and cover until ready to serve.

I’m sure you can see the potential for all sorts of combinations. Have fun mixing it up! By the way, this can be frozen, but it isn’t the easiest to warm up and return to the nice creamy texture it has when fresh. It is easy enough to make quickly so I’d recommend sticking to this quantity unless you are expecting a crowd. This quantity feeds the two of us with a salad for supper and then two more lunches each.