Serves 6
Serving size 1 cup
3 cups vegetable stock
1 ½ cups russet potatoes, diced
1 onion, sliced ¼ “thick
5 cloves garlic, chopped
1 cup leeks, chopped, cleaned, and washed
1 teaspoon sea salt
1 teaspoon black pepper
1 cup Greek style yogurt
1 cup rice milk
In a stock pot add the vegetable stock and diced potatoes. Bring to a simmer and add onions, garlic, leeks, salt and pepper and simmer 20 minutes. In a blender add half the vegetable stock, half the potatoes, vegetables, tofu and soy milk, blend until smooth. Chill the soup in the refrigerator. Serve in chilled soup bowls.
Per serving: 125 calories, 3 gram fat, 6 grams protein, 21 grams carbohydrates, 3 grams dietary fiber