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Ingredients
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2 tablespoons olive oil
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1 onion, diced
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1 tablespoon minced garlic
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2 cups vegetable broth
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6 medium red potatoes, diced
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1 cup chopped baby carrots
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2 (15.25 ounce) cans whole kernel corn, drained
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1 ½ cups soy milk
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1 tablespoon garlic powder
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2 teaspoons salt
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½ teaspoon ground black pepper
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¼ cup all-purpose flour
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½ cup soy milk
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2 tablespoons dried parsley
Directions
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Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and begun to brown slightly, about 7 minutes. Remove from heat and set aside.
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Combine the vegetable broth, potatoes, carrots, corn, 1 1/2 cups soy milk, garlic powder salt, and pepper in a large pot. Bring to a boil over medium-high heat, then stir in the onion mixture. Reduce heat to medium-low and simmer, uncovered, until the potatoes and carrots are tender, about 20 minutes.
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Whisk together the flour and remaining 1/2 cup soy milk in a bowl. Stir the mixture into the soup, and continue to simmer until the soup has thickened, about 10 minutes. Stir in the parsley before serving.
Nutrition Facts (per serving)
301 | Calories |
6g | Fat |
58g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 301 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 5% |
Sodium 1069mg | 46% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 6g | 23% |
Total Sugars 10g | |
Protein 9g | 18% |
Vitamin C 17mg | 19% |
Calcium 59mg | 5% |
Iron 3mg | 17% |
Potassium 1049mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.