Ingredients Jump to Instructions ↓

  1. 1 medium onion , chopped

  2. 2 celery ribs , chopped

  3. 2 tablespoons olive oil

  4. 4 garlic cloves

  5. 1/2 lb firm tofu

  6. 2 1/2 cups water

  7. 1 lb broccoli , chopped

  8. 1 medium russet potato , baked and peeled

  9. 1 teaspoon vegetable, boullion

  10. salt , to taste

  11. pepper , to taste

  12. 1/8 teaspoon cayenne pepper

Instructions Jump to Ingredients ↑

  1. In a large pot sautee onions, celery, and a pinch of salt until browned.

  2. Add in garlic and sautee 30 seconds.

  3. Add mixture to your blender with 1 cup of water and the tofu. Puree until completely smooth.

  4. In the same pot, bring 1.5 cups of water to a boil. Stir in bullion, pepper, and cayenne pepper. Add in broccoli and cover the pot. Steam the broccoli until tender.

  5. Mash the peeled baked potato and stir it into the broccoli.

  6. Stir in contents of the blender and bring to a simmer.

  7. Add about 1/3 of the soup back into the blender and puree for a good 30 seconds. Add it back to the pot and bring back to a simmer.

  8. If the soup is too thick, you can add some additional water. Season to taste. Chances are you'll need more salt. It serves 4 large bowls of soup.


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