Made this for dinner the other night and got the yummy thumbs (and paws) up from all
2 leeks, washed and shredded
4 stalks celery, finely sliced
4 med carrots, chopped into small pieces
1 head broccoli, stalk finely chopped and the florets into small heads
2 pints vegetable stock + another pint
1 mug frozen peas
1 mug frozen sliced green beans
1 kg frozen sweetcorn, defrosted
1 red pepper, cored and finely chopped
2 tbsp parsley
1 pkt smoked tofu, drained and chopped into small pieces
1 tbsp lemon juice per bowl of soup
Mist a large pan with an oil spray and heat. Add the leek and celery and saute for a few mins. Add the carrots and broccoli stalks and 2 pts of the stock. Cover, bring to a simmer and cook for approx 7 mins (veggies should be softening). Add the peas, green beans and bring back to the simmer. Cook for 5 mins and then add the broccoli florets and red pepper and cook for a further 5 mins (add more stock if a little low)
Place the sweetcorn into a blender with enough stock to blend.
When reasonably smooth add to the pan. Add the parsley and season to taste. Add the smoked tofu and heat to serving temperature.
Serve hot with lemon juice added just as you serve. For those not losing weight a tbps olive oil can also be added per bowl.
Tested on humans, dogs, cats and rats and munched by all.
This does make a lot, but minus the tofu it does freeze well.