1-1/2 tablespoons olive oil
1 medium onion, finely chopped
1 large celery stalk, cut in 1/4" dice
2 medium potatoes (Yukon or your choice), peeled or unpeeled and cut in 1/4" dice
2 large carrots, peeled and cut in 1/4" dice
2 bay leaves, whole
2 fresh thyme sprigs
1/2 teaspoon cumin
2 vegan chicken or vegetable bouillon cubes or 2 teaspoons bouillon base or 5 cups store-bought stock
2 to 3 cups corn kernels, depending on your love of corn
1 (12-ounce) package silken tofu, pureed until smooth
nondairy milk, plain
salt, to taste
pepper, to taste
1. Heat oil in a soup pot. Add onion and celery; saute over medium heat until golden brown.
2. Stir in the potatoes, carrots, thyme sprigs, bay leaves, and cumin, plus enough bouillon and water, or stock, to just cover mixture; bring to a boil. Cover and simmer gently until the vegetables are tender, about 25 to 30 minutes. I like mine a little more firm, so taste test to your doneness.
3. Stir in the corn and pureed tofu. The mixture should be rather thick, but if needed, add a little nondairy milk to thin the consistency. Season with salt and pepper. Remove bay leaves. Simmer for another 10 minutes being careful not to boil.
I serve with warm bread sticks and garnish mine with diced tomatoes, corn kernels and fresh chopped chives.
Slow Cooker Variation: If you want to do this in a crock pot saute your onions and celery. Add carrots and potatoes with a skim of water to cover the bottom of your pan. Just enough to help it cook without browning to much. Then toss everything into the crock pot and let it heat through for about 4 hours on high.
Source of recipe: I rendition of one of my favorites I ate as a non vegan.