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Categories:
canola oil soy sauce firm tofu soy margarine onion celery unbleached white flour vegetable stock potatoes fresh corn kernels thyme marjoram low-fat milk salt
Viewed: 25 - Published at: 5 years agoIngredients
- 1 tablespoon canola oil
- 2 teaspoons soy sauce or 2 teaspoons tamari
- 4 ounces firm tofu, finely diced
- 1 tablespoon soy margarine
- 1 large onion, finely chopped
- 2 celery ribs, finely diced
- 2 tablespoons unbleached white flour
- 4 cups vegetable stock or 4 cups water
- 3 medium potatoes, scrubbed and diced
- 3 cups fresh corn kernels
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried summer savory or 1/4 teaspoon marjoram
- 2 cups low-fat milk or 2 cups soymilk (or as needed)
- salt and pepper
Method
- Heat the oil and soy sauce or tmari slowly in a medium sized skillet.
- Stir the diced tofu in quickly to coat, then turn the heat up to medium high.
- Saute stirring frequently until browned and crisp on all sides, about 12- 15 miuntes.
- When done, remove from the heat and set aside until needed In the meantime, heat the margarine in a soup pot.
- Add the onion and celery and and saute over moderate heat, stirring occasionally, until the onion is golden, about 10 minutes.
- Sprinkle in the flour a little at a time.
- Slowly stir in the stock or water, then add the potato dice, corn kernels and dried herbs.
- Bring to a simmer, then simmer gently, covered, until the potatoes are tender and the corn kernels are done, about 20- 25 minutes.
- With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base.
- Then add milk or soy milk as needed.
- The soup should be simithick but will not be too dense.
- Slowly bring to a gentle simmer, then season to taste with salt and pepper.
- If time allows, let the soup stand off the heat for an hour or two before serving, then heat through as needed.
