Vegan Greek Lemon Un-Chicken Soup

I adapted this recipe for ZWT #9 and like it so much, I 'm entering my adaptation to make again. The original Greek Lemon Chicken Soup is probably equally wonderful, but this worked so well I didn't miss the meat products. It has a nice tang from the lemon and was very filling.

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 7  cups chicken broth
• 1⁄2 cup fresh lemon juice
• 3⁄4 cup  shredded carrot
• 3⁄4 cup  chopped onion
• 3⁄4 cup  chopped celery
• 6  tablespoons  vegetable stock base (such as Better than Bouillon)
• 1⁄4 teaspoon pepper
• 1⁄4 cup canola oil
• 1⁄2 cup silken tofu
• 1⁄4 cup all-purpose flour
• 1  cup cooked brown rice
• 1  cup  diced vegan chicken meat
• 16  slices lemons

Directions

1. In a large pot, combine the vegetable broth, lemon juice, carrots, onions, celery, soup base, and pepper. Bring to a boil on high, then simmer for 20 minutes.
2. Blend the oil, tofu and the flour together in a food processor. Put the tofu mixture in a small bowl and ladle some soup broth into it. Stir mixture until blended, then gradually add it back to the soup mixture. Simmer for 10 minutes more, stirring frequently.
3. Add the cooked rice and vegan chicken cubes. Ladle hot soup into bowls and garnish with lemon slices.