Serves: 5
Total Calories: 85
Yield: 10 cups

4 cups chopped leeks
1 tablespoon soy margarine
4 cups chopped onions
3 tablespoons chopped garlic
6 cups water
1 teaspoon thyme
1/2 teaspoon celery seed
1 (12 1/2-ounce) package firm silken tofu
1/2 cup nutritional yeast
2 tablespoons soy sauce
1 teaspoon salt

Remember to slit the leeks up the center so you can wash in between the upper leaves. You can chop up to where the green part gets tough.

Saute for 10 minutes, stirring constantly until the vegetables are soft. Remove ³?? cup of the sauteed vegetables to add back later.

Add the water and spices, and bring to a boil. Cook for 10 minutes at a low boil.

Blend the tofu along with the contents of the soup pot. Do this in several batches so the soup won’t overflow the blender jar. Return the pureed soup to the pot.

Add the nutritional yeast, soy sauce, salt, and the reserved sauteed vegetables to the creamy soup. Mix well and bring just up to a boil, then turn the heat off and cover for several minutes before serving.

Nutritional Facts:

Serves: 5
Total Calories: 85
Calories from Fat: 8

More Recipes from the Soup's On! Cookbook:
Asparagus Soup
Butternut Soup
Carrot Tarragon Soup
Corn Chowder
Cream of Leek with Fennel Soup
Creamy Mushroom Soup Deluxe
Easy Cream of Broccoli Soup
Orange Beet Soup
Spicy Roots Soup
Triple Onion Soup