Potato & Tomato Soup This soup is rich and delicious, without being particularly high in fat. It's good with some good bread (I served it with cornbread the first time I made it) and a big lettuce salad for a light meal that leaves you feeling satisfied. Vegan!

Ingredients: (approximate amounts)

4-5 cups vegetable or chicken stock, or water
1 medium onion
3 medium potatoes, scrubbed and grated,
1-2 cloves garlic (optional)
2 medium tomatoes
2 Tbsp olive oil or butter
2 Tbsp white wine (optional)
Fresh dill, basil, cilantro or parsley
Or 1 Tbsp each dried basil and dill weed
Salt and pepper or cayenne pepper to taste
2 Tbsp nutritional yeast (optional)


Melt the butter in the bottom of a 2-3 litre (or quart) pot. Gently fry the onion, then when starting to get soft add potatoes and garlic (if using) as well as dried basil and dill weed if not using fresh herbs. Stirring frequantly, fry over low heat until potatoes begin to get transparant.

Add white wine, stirring around quickly until mostly gone. Add stock or water. Let simmer for about 20 minutes.

Meanwhile, chop the tomatoes. Add to the soup and simmer for 15 minutes more. Add the fresh herbs if using about 5 minutes before soup is done. Taste and season. Just before stirring, add the nutritional yeast (if using).

Serves 2 as a main course, 4 as a starter or light lunch

All recipes © Katie Kelly
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