Cream of Vegetable and Tofu Soup

This recipe is a lot tastier than it sounds! You can't tell it contains tofu, and it can be made low-carb and/or vegan by your choice of ingredients (some good low-carb vegetables to try are mushrooms, cauliflower, and spinach). It's also infinitely variable by changing the spices and veggies. Delicious and high-protein, it's a light meal in itself.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 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)

Directions

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).