Friday, February 22, 2008

Creamy Broccoli Parmesan Soup

Source: Vegetarian Times
Makes 6-8 servings

½ cup chopped onions
2 celery ribs, chopped
2 cloves garlic, chopped
2 TB oil
4 cups vegetable broth
2 crowns broccoli, chopped
1 cup frozen green beans
1 small bunch parsley, chopped
(reserve some for garnish)
1 cup grated parmesan cheese
(plus shredded for garnish)
½ block tofu (8 oz.), cubed
salt & pepper to taste

Heat oil in large pot; saute onions, celery, & garlic; add broth & bring to a boil
Add broccoli, beans, & parsley; cook 10 minutes over high heat, stirring occasionally
Puree soup in small batches, adding tofu to blend all together; return to pot; stir in grated parmesan
Heat until parmesan is melted; add salt & pepper to taste; serve with shredded parmesan & parsley

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