6 cloves garlic, minced
1/2 tsp salt
1 tsp dill weed
1 tbsp olive oil
1 14.5 oz can diced tomatoes
2 cups vegetable broth
1 tbsp organic sugar
2/3 cup soft tofu
Saute onions, garlic, salt, and dill in oil on medium heat until onions are translucent. Add tomatoes, vegetable broth, and sugar. Cover and simmer over low heat for 20 minutes. Blend tofu and 1 1/2 cups of vegetable broth until smooth. Add to soup pot and serve immediately. Makes 5 bowls of soup.
Altered from How it All Vegan! cookbook
No comments:
Post a Comment