This simple, soothing soup – quite unlike the kind my mom made – nonetheless recalls a comfort soup from my childhood. It proves that winter soups need not always be thick to provide a sense of warmth.
1 Tbsp olive oil
2 large celery stalks, finely diced
3 medium carrots, peeled and thinly sliced
2 to 3 cloves garlic, minced
1 small onion, minced
6 cups water with 2 vegetable bouillon cubes
1 tsp salt-free seasoning (such as Mrs. Dash Table Blend, Spike, or Frontier All-Purpose Seasoning)
1/2 tsp dried dill
4 to 6 ounces short, fine noodles
4 to 6 ounces baked tofu, finely diced
Salt and freshly ground pepper to taste
Heat the oil in a large soup pot. Add the celery, carrots, garlic, onion, and about 2 tablespoons water. Cover and sweat over medium heat for about io minutes, or until the vegetables begin to soften.
Add the water with bouillon cubes, seasoning, and dried dill. Bring to a rapid simmer. Lower the heat, cover, and simmer gently for 15 minutes, or until the vegetables are tender.
Raise the heat and bring to a more vigorous simmer. Add the noodles and simmer steadily for 5 to 8 minutes, or until al dente.
Stir in the diced tofu, then season with salt and pepper. Serve at once. As the soup stands, the noodles quickly absorb the liquid. If you plan on having leftovers of the soup, add a cup or so of additional water before storing, and adjust the seasonings. This way the soup can develop more flavor as it stands.
Note: You can use vermicelli or angel hair, broken into 1-1/2-inch pieces; sobs noodles are good too, if you want something a bit more nourishing or assertive. Fine, round noodles such as anellini are also good. I like to use a mild-flavored variety of baked tofu in this, such as Soy Boy Tofu Lin.
Yield: 6 servings
Per serving: Calories:157
Total fat: 5 g
Protein: 7 g
Fiber: 2 g
Carbohydrate: 21 g
Cholesterol: 0 mg
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