Pumpkin Tofu Soup
We have had a pretty chilly start to the month of June and this soup sounded really yummy to me, even though the word tofu is in the title. I've never cooked with tofu before. The other draw of this recipe, for me, is that I got to use my Braun Hand Mixer. I have used it so rarely, that it really gave me a thrill to have the opportunity. Recipe: 2 Tbsp olive oil 1 cup leeks; whites only, sliced and rinsed well 4 cups chicken or veggie broth 1 cup pumpkin (the recipe called for fresh but I just used canned...make sure that the ingredients are just pumpkin if it's canned) 2 cloves garlic 1 tsp ginger root 1/2 cup silken tofu sea salt to taste (if you so desire) sautee the leeks in the olive oil until they're soft bring the broth, pumpkin and cooked leeks to a boil reduce heat to a simmer for 30 min add garlic, ginger and tofu continue to simmer for 15 more min puree everything until smooth add salt to taste Yum! I enjoy eating the Monk Bowl luncheon special at Organic Gard...