Ingredients Jump to Instructions ↓

  1. 6 red potatoes, peeled and cubed

  2. 2 (11 ounce) cans whole kernel corn, undrained

  3. 1/2 cup chopped green bell pepper

  4. 1/2 cup chopped sweet onion

  5. 1 tablespoon red pepper flakes

  6. 2 cups vegetable broth

  7. 1 (12 ounce) package low-fat, firm silken tofu

  8. salt to taste

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.

  2. To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.

  3. In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.


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