Cream Of Vegetable And Tofu Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 (16 ounce) package silken tofu
• 2 -4 cups chicken broth or 2 -4 cups vegetable broth
• 2 cups chopped cooked vegetables, of your choice (broccoli, mushroom, squash, etc)
• 1/3 cup grated parmesan cheese or 1/3 cup nutritional yeast flakes
• 1/2 medium onion, chopped
• 3 stalks celery & leaves, chopped
• 2 tablespoons butter or 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 dried bay leaves
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspooon salt, plus additional to taste
• 1/4 teaspoon dried thyme, crushed
• 1/4 teaspoon dried tarragon (optional)

Recipe

• 1 saute celery & onion in butter or oil over medium-low heat, until tender.
• 2 meanwhile, discard liquid from tofu package and place tofu in blender along with cooked vegetables, 2 cups of broth, and cheese or yeast flakes.
• 3 blend tofu mixture until smooth.
• 4 add garlic to pan with celery and saute another 2 minutes. remove from heat and let cool a minute or two.
• 5 stir in tofu mixture and return pan to heat. add all spices. stir well, and add more broth if too thick for your liking.
• 6 cover and simmer on low heat, stirring occasionally, 20-30 minutes. taste and correct seasonings, adding more salt or broth if needed. enjoy! (even better the next day).