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| Chunky Cream of Vegetable Soup |
Ingredients:
4c vegetable broth
1 head brocolli, chopped
6 stalks celery, chopped
2 carrots, thinly sliced
Add vegetable broth, all but 1 stem broccoli, 1 sliced carrot, 3 stalks chopped celery with tops and the tops from the other 3 celery stalks to a pot and cook on medium until all vegetables are soft. Strain vegetables while keeping the broth. Add vegetables to a food processor or blender until finely chopped; then add broth and silken tofu and puree until smooth.
Add remaining carrots, celery, and broccoli florets to a pot with a small amount of water to keep it from sticking. Sautee until soft. Add soup mixture to pot and heat until warm. Add fresh ground pepper or other spices to taste.
If you prefer all puree, you can cook all the vegetables together in the first step and finish once smooth.
This recipe worked great for all the vegetables I had laying around in the fridge that I needed to use before they went bad. I have a habit of buying more things than I use in a week. Next time you have vegetables ready to spoil, grab some broth and make a soup! Perfect for colds nights such as this. Mmmm.
