Method

1. In a 3-4 quart soup pot, bring water, wakame seaweed and 2 teaspoons salt to a rapid boil. (Kombu, kelp, or alaria seaweed can be used as a substitute for wakame). Reduce heat and let simmer for 15 minutes.

2. While seaweed water is cooking, peel and dice the potatoes and onions. Set aside. After seaweed water has cooked for 15 minutes, strain liquid to remove seaweed bits.

3. Place soup pot back on heating element and heat canola oil. Add onions and thyme, sauté for 2-3 minutes or until onions begin to sweat.

4. Pour seaweed flavored water back into soup pot and add diced potatoes. Bring back to a rapid boil. Then reduce heat to medium and simmer for about 20 minutes or until potatoes become soft.

5. Mix together bread flour, 1/2 teaspoon salt and soymilk until there are no lumps. When potatoes are done, turn heat up again and stir this mixture into soup. Continue stirring until soup begins to thicken.

6. Then turn heat down to low, add white ground pepper and let simmer for 10 minutes. Stir occasionally to prevent flour and potatoes from settling and sticking to the bottom of the pot. Salt and pepper to taste.

  Makes about 3 quarts (6-8 servings)