Plomeek Soup

Recipe by Chef #208121
READY IN: 40mins


  • 1
    cup onion, finely chopped
  • 1
    cup butter, substitute or 1 cup vegan butter, substitute, see notes
  • 4
    cups carrots, peeled and chopped
  • 5
    cups celery, chopped
  • 4
    cups chicken stock or 4 cups vegetable stock
  • 1
    teaspoon pepper
  • 12
    cup heavy cream (optional)
  • Unofficial additions
  • 1
    teaspoon soul seasoning
  • 1
    tablespoon beef stew seasoning
  • 1
    tablespoon Braggs liquid aminos
  • 12 13
    ounces silken firm tofu


  • NOTE: If using the vegan butter sub, saute the onion in a bit of the vegetable broth. Do not add the butter until you reach the serving stage then taste and add to taste.
  • Melt 1/2 cup butter in a saucepan and saute the onions over low heat until transparent.
  • Add the remaining butter, melt, and add the carrots--cooking over low heat until browned, about 30 minutes.
  • Add the celery and cook 10 more minutes on low heat. Pour in the stock, salt, and pepper, bring to a boil, then reduce heat and let soup simmer for about an hour.
  • When ready to serve if you want Kirk's version add the heavy cream.
  • Ok the above is the "official recipe".
  • Notes for unofficial additions:
  • First lose the cream. It is no longer optional because you are using the tofu. I also lost the butter. I used Butterbuds in place of it. If needed add more liquid or increase the amount of tofu.
  • Add the seasonings to the soup when you simmer. that includes the Braggs.
  • when ready to serve, puree the soup with a stick blender then add the cut up tofu [cut for ease in the next part] and puree again. it should turn almost a dreamsicle color. It shouldn't need thickening however let simmer a bit more if it does then serve with garnish of greens and diced tomatoes or a bit of salsa.