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Tuesday, October 20, 2009  |  0 Comment
This rich soup gets its creaminess from tofu. Be sure to blend it thoroughly (I think the blender is best) so you get a rich, even, smooth, creamy texture. Serves 10.
1 cup Onion, chopped
2 cloves Garlic, minced
2 large Leeks, chopped
3 Celery Stalks, chopped
2 cups shredded Green Cabbage
1/2 lb. Asparagus, cut small
1 pkg. soft FRESH Tofu
4 cups Vegetable Broth
2 Tbs. chopped fresh Parsley
2 tsp. dried Dill, 2 tsp. dried Basil, 1 tsp. dried Oregano
Real Salt and Pepper to taste
In a skillet, steam-fry the onions and garlic for a few minutes. Add cabbage, celery, and asparagus. Transfer to a large pot, add the leeks and vegetable broth. Stir in the parsley, dill, basil, oregano, salt, and pepper. Simmer just to brighten veggies. Let cool a bit, then puree in a blender or food processor two cups at a time with some of the tofu, and return to another pot. Heat soup, not to exceed 118 degrees, and serve.
Back to The House of Health 2 by Shelley Young.Excerpt permission granted by Woodland Publishing
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