More soup, I know. But they're all different, right? Sure, whatever. But, no, really, this one is different because it has milk it it. Yay milk! Other than that, this is your pretty standard afair of delicious creaminess with chunks of veggies and potatoes and fake meat. Just the thing to make you smile.
Potato Vegetable Soup
Adapted from Taste of Home
Serves 6-8
1 cup coined carrots
½ small cabbage, shredded
3-4 lg Yukon gold potatoes1 ½ tsp caraway seeds
1 tbsp Spike seasoningA few dashes ground coriander
3-4 cups water
1 tbsp vegetarian beef bullion
2 cups almond milk
3 cups vegetarian ham, cubed
Salt and pepper to taste
2 tbsp corn starch mixed with 2 tbsp water
1 ½ cups peas
Cheese, to top
Heat a large Dutch oven over medium high heat with a bit of water. Add the onion and carrots, and sauté for 5 minutes. Add the cabbage, and sauté for 3 more minutes. Add the potatoes through almond milk, and simmer, covered, for 30 minutes, until the potatoes are tender. Add in the remaining ingredients except cheese, and heat through for 5 more minutes. Serve topped with cheese.
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