2 smallish potatoes, unpeeled
2 tablespoons vegan margarine
2 cloves garlic, pressed
1 onion, finely diced
1 carrot, finely diced
3 celery stalks, finely diced
2 cups fresh or frozen corn
2 cups zucchini, diced small
1 teaspoon curry powder, or more to taste
1/4 teaspoon black pepper
1/2 teaspoon dried marjoram
2 to 3 cups nondairy milk (I use low fat soy)
1. Cook potatoes in water to cover, for about 30 minutes after the water reaches a boil. Save the potato water. As the potatoes cook, melt the margarine in a largish pot. Sauté the garlic, onion, carrot and celery in the margarine, until cooked but not too soft.
2. Add the corn and zucchini, and sauté for 10 minutes. Then add the curry powder, marjoram and black pepper, and cook for 3 more minutes. Coarsely chop the cooked potatoes, and place in a blender with the potato water and milk. (The specific amount of liquid you use will vary, depending on what you consider a good consistency.)
3. Blend until smooth. Add the blended potato mixture to the vegetables in the pot. Heat until warmed thoroughly through, and enjoy!