This is from Forks Over Knives, and yeah, it’s a vegan recipe. But don’t let that deter you. I put a container in each of my macho miner’s lunches, and they asked for the recipe! D’you know how hard it is to get feedback from guys who work 12 hour shifts at the coal mine? So I know this one’s a winner. It calls for nutritional yeast, but that’s not too hard to find, any health food store stocks it. And it’s chock full of Vitamin B, good for most things that ail ya.
CURRIED POTATO SOUP
Peel and chop 1 onion and I large red pepper. Put them in a large soup pot and sauté over medium heat for 8 minutes. (Add a couple tbsp of water to keep from scorching.) Add 2 garlic cloves, chopped. Saute another minute. Then cut the kernels from 3 ears of corn (or use frozen), chop up 2 big potatoes, and add them to the pot along with 4 cups of vegetable stock, 1 tbsp. curry powder (I used a couple teaspoonfuls of Patak’s Curry Paste.) Bring to a boil, then reduce heat and cook, covered, for 20 minutes.
Then when the potatoes are tender, you’re gonna make and add:
NO CHEESE SAUCE
In a Blender, put:
I big onion, chopped,
1 big red pepper, also chopped,
3 tbsps. Cashews
I tbsp. tahini (optional)
1 cup nutritional yeast, like Red Star
Add up to ½ cup water to make it glob together.
Wher it’s smooth and creamy, add it to the soup and cook over low heat for maybe 5 minutes.
Don’t tell anyone this is a vegan recipe, and watch them devour it in blissful ignorance.