We are LOVING this new soup --- and it's really simpler than it may seem looking at the list of ingredients. I ended up creating this recipe after scouring my cookbooks and looking on line -- and not finding a single soup that LOOKED like what I wanted to create (A thick creamy base with soft florets of broccoli in it. as opposed to algae on a pond LOL) while being vegan, gluten-free, and oil-free.
Sorry I was not able to make this recipe salt-free as well. You CAN omit the salt and reduce or eliminate the tamari -- but I will tell you, as someone who makes many things without salt, this soup really does need the tamari at least. The combination of blended potatoes and silken tofu gives this soup an amazing rich creamy mouth feel ---without using any oil.
Sorry I was not able to make this recipe salt-free as well. You CAN omit the salt and reduce or eliminate the tamari -- but I will tell you, as someone who makes many things without salt, this soup really does need the tamari at least. The combination of blended potatoes and silken tofu gives this soup an amazing rich creamy mouth feel ---without using any oil.
Ingredients:
2 cups finely chopped onions
1/4 cup water (plus more -- added 1 TBS at a time to water to saute the onions)
2 lbs of russet potatoes peeled and sliced.
2 cups of water for boiling potatoes
2 cups of chopped celery (stems and leaves)
2 lbs of broccoli (about 10 cups chopped)
5 cups water to complete the soup
1 box mori nu organic firm tofu
1-2 (depending upon size) cloves of garlic
4 oz can sliced mushrooms (optional)
3/4 cups of nutritional yeast flakes
3TBS gluten-free tamari
1 TBS lemon juice
1/2 to 1 tsp salt
1/2 tsp black pepper
2 cups finely chopped onions
1/4 cup water (plus more -- added 1 TBS at a time to water to saute the onions)
2 lbs of russet potatoes peeled and sliced.
2 cups of water for boiling potatoes
2 cups of chopped celery (stems and leaves)
2 lbs of broccoli (about 10 cups chopped)
5 cups water to complete the soup
1 box mori nu organic firm tofu
1-2 (depending upon size) cloves of garlic
4 oz can sliced mushrooms (optional)
3/4 cups of nutritional yeast flakes
3TBS gluten-free tamari
1 TBS lemon juice
1/2 to 1 tsp salt
1/2 tsp black pepper
Directions:
- Water-saute the onions. Begin by putting the chopped onions and the 1/4 cup of water in a large fry pan on high and cooking the onions for about 15-20 minutes -until they begin to brown. Watch closely -- each time the water disappears and the onions begin to stick, add another TBS of water, and stir with a spatula. This takes longer than browning in oil and they won't get AS brown -- but it will work.
- While onions are cooking, peel and slice the potatoes and put them into a covered pot with the 2 cups of water and boil them until they are soft. Then turn off the heat.
- While both those pans are going, chop the broccoli and celery and mushrooms if using them. (I chop them to make them smaller and better distributed for flavor throughout the soup) and place these in a large covered soup pot with the 5 cups of water AND the browned onions. Bring it all to a brisk boil -- just until broccoli gets bright green and barely tender. then turn off the heat.
- When the potatoes are soft, place them and all their cooking water into a blender with the raw garlic. Blend on high. Add the nutritional yeast and the box of silken tofu and blend again until smooth. Add the contents of the blender to the soup pot along with the tamari, lemon juice, salt and pepper. Stir well and serve
| Be sure to use SILKEN tofu, not the usual refrigerated tofu, which will not blend up as smooth and creamy. Here is what I recommend: |  |
You could also use fresh mushrooms --- but using canned really saves a lot time washing and preparing the mushrooms -- I like these from Costco
