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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon(s) olive oil |
1/2 cup(s) onion, shlallots or leeks chopped |
4 cup(s) low-sodium vegetable broth |
1 1/2 pound(s) vegetables chopped |
1 tablespoon(s) white wine vinegar |
sea salt and fresh ground black pepper to taste |
1 dash(es) fresh grated nutmeg |
1/8 cup(s) parmesan cheese grated |
Directions:
1. Heat oil in a large heavy-bottomed pot or Dutch oven on medium. Add onion and saute, stirring occasionally, until tender and translucent, about 5 minutes.
2. Add broth and bring to a simmer. Add vegetables and return to a simmer, then reduce heat to maintain simmer. Cover and cook until vegetables are tender with pierced with a fork. (Cooking time will vary depending on types of vegetables. A firmer vegetable such as broccoli can take up to 25 minutes to cook.)
3. Working in batches, if necessary, transfer soup to a blender, being careful to not spill the hot soup. Pulse soup, using the puree setting, until it reaches a smooth or desired consistency. Add tofu and vinegar, pulse to combine and puree tofu. Season with salt, pepper, and nutmeg.
4. Divide soup evenly among 8 bowls, topping each with 1 tsp Parmesan.
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