Serve this soup with a crusty roll and it's a hearty meal.
Serves: 6 person(s)
Preparation Time: 20 mins
2 cup cubed squash
1 vegetable stock cube
0.45 kg leeks, sliced
2 medium carrots, cut into 1 inch julienne strips
3 cup water
1 (15 oz) can corn kernels, drained
2 Tbsp smoke-flavored Textured Vegetable Protein (TVP), or firm tofu
1 Tbsp buttery spread
2 Tbsp flour
2 cup plain soy milk
1 dash of salt
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.
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