Total Calories: 85
Yield: 10 cups
Remember to slit the leeks up the center so you can wash in between the upper leaves. You can chop up to where the green part gets tough.
Saute for 10 minutes, stirring constantly until the vegetables are soft. Remove ³?? cup of the sauteed vegetables to add back later.
Add the water and spices, and bring to a boil. Cook for 10 minutes at a low boil.
Blend the tofu along with the contents of the soup pot. Do this in several batches so the soup won’t overflow the blender jar. Return the pureed soup to the pot.
Add the nutritional yeast, soy sauce, salt, and the reserved sauteed vegetables to the creamy soup. Mix well and bring just up to a boil, then turn the heat off and cover for several minutes before serving.
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