Soup season is here! (Well, for some of us, it’s allways soup season.)
I’m having fun experimenting with new flavors and this is one of my latest creations.
I’m currently obsessed with Pumpkin seed tofu and it works as the perfect cream for making thick, rich soups.
Pair this soup recipe with your favorite organic bread – I added PACHA MULTIGRAIN TOAST with Miyoko’s butter – for optimal enjoyment.
Ingredients:
- 1 organic small yellow onion, chopped
- 3 organic carrots, chopped
- 3 organic celery, chopped
- 1 Pumfu, pumpkin seed tofu, cubed
- 1t organic garlic salt
- 1t organic dijon mustard
- 2 cans of organic butter beans
- 1 box/3-4 cups of organic vegetable broth
- Juice from one and a half, large organic lemons
Step one: Take all ingredients and put them in a crockpot or Instantpot.
Step two: For the crockpot, let it cook for 3-4 hours on high.
Step three: Once fully cooked and bubbly, take half the soup contents and pour it into a large blender like a Vita-Mix. Blend on high for 1-4 minutes until smooth.
Step four: Pour the creamy soup from blender into bowls, and then ladle in 1 scoop of the chunky soup with it. Top with sea salt to taste.
Bless this Divine soup and savor it! XX
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