Ingredients
1 cup water
1 medium potato, peeled and chunked
1/2 medium carrot, peeled and chunked
1/2 medium onion, peeled and chunked
1/2 cup reduced fat, firm regular tofu, crumbled
1/2 cup nutritional yeast
1 TB lemon juice
1/2 tsp salt
1 TB light miso
1/4 tsp garlic granules
Add dijon mustard to taste
Preparation
Cook first 4 ingredients in a small sauce pan. When the carrot is tender, add the cooked vegetables to the blender with remaining ingredients. Blend until very smooth. Serve immediately or refridgerate (it will keep for a week and can be gently reheated)
