Vegetarian Recipes: Soy Protein And Tofu Recipes


 
 
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Roasted Garlic Potato Soup
 
  Nutrition Facts:
(per serving)
   
 

Calories: 220
Fat: 2g
Cholesterol: 0mg
Sodium: 782mg
Carbohydrate: 39g
Fiber: 5g
Protein: 18g
Soy Protein: 5g

 
  This recipe is:
  Kid Friendly
Low Cholesterol
Low Fat
Vegetarian
 
  Featured Products:
  Mori-Nu® Silken Lite Tofu
 
 

Recipes - Appetizers, Salad & Soup

Roasted Garlic Potato Soup

by Mollie Katzen
Serves: 4
 
Roasted garlic is a mild, rich presence in this low-keyed, creamy soup. It is used in combination with fresh garlic, which is cooked directly into the stock, creating deep, complex flavor. This soup contains a surprise ingredient: silken tofu, a seamlessly smooth variety that comes vacuum-packed in little cardboard boxes in most grocery stores. It gives the soup an incredible creaminess - better, in this case, than cream itself!

Note: Use russet potatoes for a better whip

 
Measures Translation Table
 
Ingredients:
4 bulbs garlic
1 lb. russet potatoes (about 3 medium-sized ones), peeled and cut into chunks
6 additional garlic cloves, peeled
4 1/2 cups vegetable broth
2 1/2 cups chopped onion
1 large carrot, peeled and cut into chunks
1tsp. salt
2 tsp. rosemary, dried
1 (12.3oz) pkg. Mori-Nu® Silken Tofu Lite
White pepper to taste
Rosemary sprigs for garnish (optional)
 
Instructions:
  1. Preheat oven to 375°F. Line a small pie pan with foil. Trim the very tips of the garlic bulbs, then stand them on their bases directly on the foil. Roast until the garlic feels soft when gently squeezed (about 30 minutes). Remove from the oven and set aside to cool.
  2. Meanwhile, place the potatoes in a large saucepan with the additional 6 additional peeled garlic cloves, broth, onion, carrot, salt, and rosemary. Bring to a boil, then cover and simmer until the potaotes are very soft (20-30 minutes). Remove from heat.
  3. Back to the roasted garlic. When the bulbs are cool enough to handle, break them apart with your hands, and literally squeeze the pulp from each clove into a small bowl. (this may get a little sticky)
  4. Measure out 2 tablespoons of the roasted garlic, and stir this into the soup, along with the tofu, mashed slightly. Then transfer the soup - in several batches - to a food processor. Puree each batch until very smooth. Return the puree to another pot, and stir well.
  5. Heat the soup gently; adjust salt and add white pepper to taste. Serve hot, garnished with a sprig of fresh rosemary.

 
   
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