Creamy Vegetable Tofu Soup Food

VEGAN CREAM OF MUSHROOM SOUP

Steps:

• In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper. , Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.

SOUR CREAM VEGETABLE SOUP

Steps:

• Wash and pick through beans. Place them in a large pot with the water. Season with salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 1 1/2 to 2 hours, until just tender.
• Stir in undrained corn and tomatoes, potatoes and cabbage. Simmer until potatoes are tender, about 20 minutes. At the table, stir sour cream to taste into individual servings.

CREAM OF FRESH VEGETABLE SOUP (VEGAN!)

Steps:

• Steam 1 1/2 cups vegetables in a small amount of water until cooked.
• Place steamed vegetables in blender and blend until smooth. Place blended vegetables in a small bowl.
• Pour olive oil in the bottom of a 2-quart saucepan and saute onion, celery, and carrot.
• Add 3 cups of water to saucepan and bring to a slow boil. Add blended vegetables and 2/3 cup of chopped fresh vegetables. Simmer for 5 minutes.
• Place cashews, 1 cup of water and seasonings in blender and blend until smooth and creamy.
• Slowly add to soup and bring to a boil. Serve.

CREAM OF VEGETABLE AND TOFU SOUP

Steps:

• Saute celery & onion in butter or oil over medium-low heat, until tender.
• Meanwhile, discard liquid from tofu package and place tofu in blender along with cooked vegetables, 2 cups of broth, and cheese or yeast flakes.
• Blend tofu mixture until smooth.
• Add garlic to pan with celery and saute another 2 minutes. Remove from heat and let cool a minute or two.
• Stir in tofu mixture and return pan to heat. Add all spices. Stir well, and add more broth if too thick for your liking.
• Cover and simmer on low heat, stirring occasionally, 20-30 minutes. Taste and correct seasonings, adding more salt or broth if needed. Enjoy! (Even better the next day).

HEALTHY SPINACH SOUP WITH TOFU

Steps:

• Gather the ingredients.
• In a bowl, soak Chinese dried mushrooms in hot water to cover for 20 to 30 minutes, until softened.
• Squeeze out excess water. Cut off the stems and discard. Cut the caps into thin slices.
• Wipe the fresh mushrooms with a damp cloth, trim off any woody stems, and thinly slice.
• Heat the oil in a preheated​ wok over medium-high heat. Add the garlic and chili paste. Stir for a few seconds, until aromatic.
• Add all of the mushrooms and stir-fry for about 2 minutes; stir in the rice wine or dry sherry.
• Add chicken broth, soy sauce, sugar, and pepper. Bring to a boil uncovered.
• Add tofu and spinach leaves. Return to a boil and cook until spinach leaves turn bright green, 2 to 3 minutes.
• Remove from the heat and stir in the sesame oil. Serve hot.