Serve this soup with a crusty roll and it's a hearty meal.
Preparation Time: 20 mins
Cooking Time: 25 mins
Yield: 6 x approx. 2 cups servings
Place potato, squash, stock cube, leeks, carrots, and water into a large saucepan. Cover, bring mixture to a boil, then simmer for 20 minutes. Add corn and TVP. Remove from heat.
WHITE SAUCE: Melt buttery spread 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 milk. Return to heat, stirring continuously until mixture thickens. Lightly season with salt.
Stir white sauce into vegetable mixture and heat through.