Cream Of Vegetable And Tofu Soup

• 1 (16 ounce) package silken tofu
• 2 -4 cups chicken broth or 2 -4 cups vegetable broth
• 2 cups chopped cooked vegetables, of your choice (broccoli, mushroom, squash, etc)
• 1/3 cup grated parmesan cheese or 1/3 cup nutritional yeast flakes
• 1/2 medium onion, chopped
• 3 stalks celery & leaves, chopped
• 2 tablespoons butter or 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 dried bay leaves
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspooon salt, plus additional to taste
• 1/4 teaspoon dried thyme, crushed
• 1/4 teaspoon dried tarragon (optional)

1. Saute celery & onion in butter or oil over medium-low heat, until tender.
2. Meanwhile, discard liquid from tofu package and place tofu in blender along with cooked vegetables, 2 cups of broth, and cheese or yeast flakes.
3. Blend tofu mixture until smooth.
4. Add garlic to pan with celery and saute another 2 minutes. Remove from heat and let cool a minute or two.
5. Stir in tofu mixture and return pan to heat. Add all spices. Stir well, and add more broth if too thick for your liking.
6. 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).

silken tofu, cooked vegetables, parmesan cheese, onion, stalks celery, butter, garlic, bay leaves, curry powder, ground coriander, salt, thyme, tarragon

Taken from www.food.com/recipe/cream-of-vegetable-and-tofu-soup-351617 (may not work)