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corn-soup recipe

Date:    Thu, 04 Nov 93 09:10:22 CST
 From:    cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)
 The housemates loved this one, in fact I had to eat the leftovers for breakfast
 this morning or I wouldn't have gotten any.
 10 c. frozen corn, thawed
 1 brick mori-nu extra-firm silken tofu
 1 small onion
 4 c water
 2 t. dill
 1 t basil
 1 t thyme
 2 t salt
 2 T nutritional yeast
 puree tofu, onion and half of corn, using water to make the pureeing easier
 if you're using a blender.   Add puree, whole corn, and herbs to a large pot
 and bring to a slow boil.  Simmer for 1/2 hour.   Add salt and nutritional
 yeast, more herbs to taste.  
 kwvegan vegan