1 tablespoon olive oil
1 (4 pound) whole peeled garlic
4 cups vegetable broth
4 cups water
1 teaspoon soy sauce
1 tablespoon yellow hot pepper sauce
1 teaspoon chicken broth
2 bay leaves
1 teaspoon dried basil
1 teaspoon salt
1 cup seared and sliced potatoes
Combine olive oil, garlic, vegetable broth, water, soy sauce, pepper sauce, chicken broth, bay leaves and basil in a large pot over medium high heat. Then stir in potatoes, again stirring well. Remove from heat.
Puree vegan meat, potatoes, fish, broth mixture into potato mixture in low-temperature soup pot. Bring just to a boil, then remove from heat. Scald metal with a wooden spoon until golden brown, 5 minutes.
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