Hearty Winter Potato Soup

1 medium onion, chopped
3 cloves garlic, chopped
4-6 mushrooms, chopped
2 T. olive oil
4-5 medium potatoes, cubed
3 c. vegetable stock or water
1 red pepper, sliced
Pinch of red pepper flakes
1/2 t. coriander
1 t. cumin
1 t. dried basil
1/4 t. pepper
2 t. Braggs or soy sauce
1 c. soy milk
2 green onions, sliced (garnish)
Croutons (garnish)

In a large soup pot, saute the onions, garlic, and mushrooms in oil on medium heat until onions become translucent. Add the potatoes, stock, red pepper, red pepper flakes, coriander, cumin, basil, pepper, and Braggs or soy sauce. Bring to a boil and reduce heat. Simmer on low heat for 10-20 minutes until potatoes are tender.

Remove 2 ladles' worth of the vegetables and blend in a food processor or blender with milk until smooth. Add the mixture back to the soup and simmer for 5 more minutes. Do not boil or it will burn!

Garnish with green onions and serve with croutons.

Makes 4-6 servings.

From How It All Vegan!, p. 56.