Ingredients
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1 (12 1/3 ounce) package lite silken firm tofu
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6 garlic cloves, minced
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1 lb celery, leaves and ribs, chopped (about 8 cups)
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8 -10 cups fat-free vegetable broth (thickness to your liking)
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2 tablespoons lemon juice
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1/2 teaspoon white pepper
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1/2 teaspoon hot sauce
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2 bay leaves
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1 teaspoon salt
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parmesan cheese, for serving
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2 medium onions, chopped (10 ounces)
Instructions
- Treat a large non-stick stockpot with cooking spray. Heat the garlic and onions over medium heat for 5-7 minutes, until onions begin to soften.
- Add celery, broth (reserving 1/4 cup), and bay leaves. Bring to a boil, reduce heat, cover and simmer 20 minutes.
- Meanwhile, puree the tofu in a food processor along with reserved broth. Ensure that the tofu is totally smooth!
- Once the celery is softened, remove the bay leaves from the soup, and use an immersion blender (or perform batches to the food processor) to puree the celery and onions.
- With the soup on the stovetop over medium low heat, add the smooth tofu, white pepper, hot sauce, and lemon juice. Heat gently before serving.
- Top with parmesan cheese and additional hot sauce as you like!