Plomeek Soup

• cup onion, finely chopped↗1
• cup butter, substitute or 1 cup vegan butter, substitute, see notes↗1
• cups carrots, peeled and chopped↗4
• cups celery, chopped↗5
• cups chicken stock or 4 cups vegetable stock↗4
• teaspoon pepper↗1
• salt↗
• cup heavy cream (optional)↗1⁄2
• Unofficial additions
• teaspoon soul seasoning1
• tablespoon beef stew seasoning1
• tablespoon Braggs liquid aminos↗1
• ounces silken firm tofu↗12 1⁄3

Step-by-step instructions

1. 1

   NOTE: If using the vegan butter sub, saute the onion in a bit of the vegetable broth. Do not add the butter until you reach the serving stage then taste and add to taste.

2. 2

   Melt 1/2 cup butter in a saucepan and saute the onions over low heat until transparent.

3. 3

   Add the remaining butter, melt, and add the carrots--cooking over low heat until browned, about 30 minutes.

4. 4

   Add the celery and cook 10 more minutes on low heat. Pour in the stock, salt, and pepper, bring to a boil, then reduce heat and let soup simmer for about an hour.

5. 5

   When ready to serve if you want Kirk's version add the heavy cream.

6. 6

   Ok the above is the "official recipe".

7. 7

   First lose the cream. It is no longer optional because you are using the tofu. I also lost the butter. I used Butterbuds in place of it. If needed add more liquid or increase the amount of tofu.

8. 8

   Add the seasonings to the soup when you simmer. that includes the Braggs.

9. 9

   when ready to serve, puree the soup with a stick blender then add the cut up tofu [cut for ease in the next part] and puree again. it should turn almost a dreamsicle color. It shouldn't need thickening however let simmer a bit more if it does then serve with garnish of greens and diced tomatoes or a bit of salsa.