I made this for my husband, healing from leukemia and a bone marrow transplant, the other day and he called it “Get Well” soup. I loved that. I was thinking of it originally as a vegan version of cream of chicken soup and you can use that as a way to anticipate what to expect from it: it’s creamy, filling and satisfying, great with crackers. I don’t know if this soup will help you to get well, but it will almost certainly help you to feel better.
2 teaspoons olive or avocado oil ½ yellow onion, diced 2 carrots (or one cup), peeled and diced or sliced 3 celery stalks (or one cup), sliced 16-ounces super-firm or pressed tofu, cubed 1 tablespoon garlic, minced 1 tablespoon low-sodium tamari 1 tablespoon dried dill 2 teaspoons thyme 5 cups low-sodium vegetable broth (or five cups water with five teaspoons vegan bouillon) 1 cup unsweetened vegan creamer ½ cup raw cashews, soaked for 30 minutes and drained (soaking not necessary if you are using a high-speed blender) ¼ cup nutritional yeast 1 cup frozen peas Salt and pepper to taste
In a medium or large soup pot, heat over medium heat for a minute, then add the oil. Warm for a minute, then add the onion, carrots and celery, sauté, stirring often, for ten minutes. Add the tofu, garlic, tamari, dill and thyme, stirring often, for ten minutes.
Meanwhile, combine the broth (or water and bouillon), creamer, cashews and nutritional yeast to your blender and blend until smooth. Pour in with the vegetables and tofu, add the peas, and cook until heated through, about seven - nine minutes. Season with salt and pepper to taste.
Soup, Nutritional Yeast, Cashews, Tofu, Entrée, Main Dish
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