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Recipes - Tofu broccoli potato soup

Recipe Name

Tofu broccoli potato soup

Submitted by

Jsb2209

Recipe Description

This is a vegan and gluten free soup that is perfect for cold winter nights.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	45	Ready In (minutes)	65

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Ingredients
Amt.	Measure	Ingredient



4	cups diced	potatoes, russet
2	large (7-1/4	Carrots
1 1/2	cups	Squash, summer, zucchini, italian style
4	stalks small (5	celery
1	package (10 oz)	broccoli florets- frozen
1/2	block	tofu (block 1lb)
1	cup	Hemp milk, vanilla, living harvest
3	tablespoons	olive oil
10	dash	salt
1	tablespoon	black pepper
2	tablespoons	Onion salt
7	cups (8 fl oz)	water

Steps

Sequence	Step

1	1. Heat a soup pot over medium heat
2	2. Add 2 tbsp olive oil, carrots, celery, and onion powder.
3	4. Cook for approx 5 minutes until vegetables are starting to soften. Stirring occasionally.
4	4. Add 6 cups of water, potatoes, and squash
5	5. Bring to a boil and then reduct heat to low until potatoes are fork tender.
6	6. Add frozen broccoli to a blender and begin adding cups of the soup mixture (mostly the vegetable chunks) to the blender and blend together until smooth.
7	You may need to repeat a few times until all large chunks are blended with the broccoli. Add back to the pot
8	8. Add 1 cup almond milk to blender along with tofu and blend until smooth.
9	9. Add tofu mixture to the soup pot and cook for another 5-10 minutes on low until everything is incorporated.
10	10. Season to taste.
11	11. Serve with vegan (or regular) cheese to sprinkle on top.

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