(Makes 16 cups)
- 9 large potatoes
- 1/2 gallon vegetable stock or water
- 1 1/2 bunches green onions (scallions), finely chopped
- 1 tablespoon salt
- 2 tablespoons butter
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 quart milk or cashew milk (see recipe)
- Parsley, chopped
Peel and slice potatoes. Cook them in stock with onions and salt until potatoes are soft. Mash potatoes with potato masher. Add butter, pepper, and garlic powder. Add milk last and heat through, but do not boil. Taste for seasoning. Dice slightly stale whole wheat bread in 1/2-inch cubes until you have 2 cups. Heat 4 tablespoons corn oil in skillet. Sauté croutons, shaking pan frequently to brown on all sides. Drain on paper towel, sprinkle with seasoned salt of Vege-Sal (available in health stores). Serve soup in soup plates, sprinkled generously with chopped parsley and croutons.
Recipe from The Saturday Evening Post Fiber & Bran Better Health Cookbook, © The Saturday Evening Post Society. All rights reserved.
Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now