| This recipe is liked by 4 person(s). |
"Cream" of Vegetable Soup
Nb persons: 8
Yield:
Preparation time:
Total time: 55 min
Source:
| 1 tbs | Olive oil |
| 1/2 c. | chopped onion |
| shallot, alternative | |
| leeks, alternative | |
| 4 c. | low sodium vegetable broth |
| 1/2 lb. | vegetables chopped, (cauliflower, broccoli, asparagus, bell pepper, spinach, ect.) |
| 16 oz. | silken tofu |
| 1 tbs. | white wine vinegar |
| sea salt | |
| fresh ground black pepper to taste | |
| dash | fresh grated nutmeg |
| 1/8 c. | grated parmesan cheese |
Instructions:
Heat oil in a large pot on medium. Add onions and saute stirring occasionally, until tender about five minutes.
Add broth and bring to a simmer. Add vegetables and return to a simmer, then reduce heat to maintain simmer. Cover and cook until veg are tender
Working in batches, transfer soup to a blender. Pulse soup using puree setting until it reaches a smooth consistancy. Add tofu and vinegar, pulse to combine and puree tofu. season with salt, pepper and nutmeg.
Top w/ Parmesan.
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