Serves: 4 person(s)

Preparation Time: 20 mins
Cooking Time: 25 mins

Serve this soup with a crusty roll and it's a hearty meal.

Ingredients:

1 medium potato, cubed

2 cup squash, cubed

1 vegetable stock cube

3 cup water

2 Tbsp smoke-flavored Textured Vegetable Protein (TVP) or firm tofu

1 Tbsp margarine (milk-free)

2 Tbsp flour

2 cup soy drink

15 oz canned corn kernels, drained

1 lb leek, sliced

2 medium carrots, cut into 1 inch julienne strips

Directions:

Place leeks, potato, carrots, squash, stock cube and water into a large saucepan.

Cover; bring mixture to boil, then simmer for 20 minutes.

Add corn and soy bits. Remove from heat.

Melt margarine in a medium saucepan (or microwave on High 100% for 1 minute). Add flour then cook or microwave for 1 minute.

Remove from heat and gradually add soy.

Return to heat, stirring continuously until mixture thickens.

Season with salt.

Stir white sauce into vegetable mixture and heat through.

Variations:

Serving suggestions and garnishes not included in recipe analysis.

Author:

Family Health Network