Triple Onion Soup
A creamy soup of leeks and onions.
SERVINGS: 5 SERVINGS OF 2CPS EACH
4 cups chopped leeks
4 cups chopped onion
3 Tbsp. chopped garlic
1 Tbsp. soy margarine
6 cups water
1 tsp. thyme
1/2 tsp. celery seed
1 package Morinaga Silken Tofu – Firm
2 Tbsp. Bragg Liquid Aminos or lite soy sauce
1 tsp. salt
Slit the leeks up the center and wash between upper leaves. Chop to where the green parts get tough. Saute the garlic and onions in the margarine for 10 minutes, stirring constantly until the vegetables are soft. Remove 3/4 cup of the sauteed vegetables to add back later.
Add the water and spices, and bring to a boil. Cook for 10 minutes at a low boil. Blend the tofu and along with the pot, doing this in several batches so the soup won’t overflow the blender. Return the pureed soup to the pot.
Add liquid aminos (or lite soy sauce), salt, and the reserved sauteed vegetables to the creamy soup. Mix well and bring just up to a boil. Turn the heat off and cover for several minutes before serving.
PRODUCTS USED FOR THE RECIPE
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