| 14 | 43 | 208 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 13 min | 30 min | 8 |
| 1 1/3 kg | Potato |
| 1 large | Carrots |
| 1 large | Yellow onion |
| 1 cup | Sweet yellow corn |
| 1/2 medium pepper(s) | Green bell pepper |
| 12 clove(s) | Garlic |
| 4 cup | Soy milk, unsweetened (plain) |
| 5 tbsp | Nutritional yeast |
| 3 tbsp | Cornstarch |
| 1 tbsp | Dill, dried |
| 1 tbsp | Garlic powder |
| 1 tsp | Black pepper |
| 1 tsp | Salt |
| 1 cup | Water |
1. Wash potatoes, carrots, onion, and bell pepper.
2. Dice onion, garlic, carrot, and green bell pepper into small pieces.
3. Sauté onion, garlic, pepper, and carrot with 1 tsp. water in soup pan until onions are translucent.
4. Remove any bad spots from potatoes and chop into small (1/2 inch–1/4 inch) squares.
5. Place potato squares into a large colander and rinse with cold water to remove any remaining dirt.
6. Add potatoes and remaining ingredients to pot with veggies.
7. Simmer on medium heat until potatoes are tender enough to puntcure easily with a fork. Remove pot from heat and allow to sit covered for another 5–10 minutes.
8. Serve topped with diced green onions and black pepper. Enjoy!
| Grain | 0.2 |
| Milk Alternative | 1.2 |
| Vegetables | 2.9 |
