Vegan Creamy Broccoli Soup

Ingredients

• 1 medium onion, chopped
• 2 celery ribs, chopped
• 2 tablespoons olive oil
• 4 garlic cloves
• 1/2 lb firm tofu
• 2 1/2 cups water
• 1 lb broccoli, chopped
• 1 medium russet potato, baked and peeled
• 1 teaspoon vegetable, boullion
• salt, to taste
• pepper, to taste
• 1/8 teaspoon cayenne pepper (optional)

Directions

1. 1

   In a large pot sautee onions, celery, and a pinch of salt until browned.

2. 2

   Add in garlic and sautee 30 seconds.

3. 3

   Add mixture to your blender with 1 cup of water and the tofu. Puree until completely smooth.

4. 4

   In the same pot, bring 1.5 cups of water to a boil. Stir in bullion, pepper, and cayenne pepper. Add in broccoli and cover the pot. Steam the broccoli until tender.

5. 5

   Mash the peeled baked potato and stir it into the broccoli.

6. 6

   Stir in contents of the blender and bring to a simmer.

7. 7

   Add about 1/3 of the soup back into the blender and puree for a good 30 seconds. Add it back to the pot and bring back to a simmer.

8. 8

   If the soup is too thick, you can add some additional water. Season to taste. Chances are you'll need more salt. It serves 4 large bowls of soup.