Creamy Vegetable Soup
2 cups of your favorite cooked vegetables
2 cups rice milk
2 tablespoons soy butter
1 package Mori-Nu Lite Tofu (12.3 ounce)
1/2 teaspoon salt
lots of pepper (or other seasonings of choice)
Blend 1 cup of the cooked veggies, rice milk, soy butter, tofu, salt, and pepper until smooth. Simmer on medium low until hot. Pour into bowls, top with the second cup of cooked veggies, and serve.
You may want to add more salt to taste. You can always add more vegetables, but there just isn't room in my blender.This soup is great with multigrain crackers and organic red wine!
Source of recipe: Modified from a soup recipe by Oster Blender