Lunch soup for one or two (while listening to Bolero):
2 small russet potatoes, washed, peeled and chopped to bite size chunks
3 small new red potatoes, same but leave peel on
1/2 cup sliced baby bok choy stalks
Dash of salt
Dash of Bragg 24 herb seasoning mix
2 teaspoons white miso paste
Enough tap water to cover potatoes
Bring to boil in 2 quart saucepan and boil hard for about 8 minutes or until tender and water has reduced by half. Turn of the heat and mash about half of the potatoes leaving the rest chunky. Add a splash of almond milk, a pinch of white pepper, and one finely diced stalk of celery and return to medium heat for two minutes before pouring into a serving bowl. Garnish with a teaspoon of Tofutti Sour Cream (non-dairy) and fresh dill. Optional toppings; TVP Bacon-like bits and/or non-dairy cheddar cheese shreds. No onion for me but you go right ahead. Hint, if soup is too thin add a sprinkling of potato buds to help thicken it up.
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