Herbivore Mixed Vegetable Soup

Herbivore Mixed Vegetable Soup

2 tbsp canola oil

1 large onion chopped

3 stalks celery chopped

3 carrots peeled and chopped

2 sweet potatoes peeled and chopped

1 buttercup squash peeled, seeded, and chopped

1/2 lb fingerling potatoes chopped

3 tbsp fresh ginger peeled and minced

3 cloves garlic chopped

1 dash ground chipotle 

1/2 tsp Mo Better Hot Bishops Crown Pepper Powder

6 cups vegetable broth*

1 lb tofu puréed with 2 tbsp lime juice to smooth cream

2 ears of corn, kernels sliced off

1 bunch of chives chopped

Salt

Infused canola oil for serving

In soup pan, sauté first three veggies in oil.  
Add next three veggies and continue to cook. 
Add ground peppers, garlic, and ginger and sauté 1 min.  
Add broth and bring to a boil.  
Simmer for 45 minutes.  
Use immersion blender to puree soup.  
Purée tofu in food processor.  
Add tofu to soup and mix.  
Add water to desired consistency. 
Add salt to taste.
Stir in corn kernels and chives.  
Serve drizzled with oil. 

Broth was made with onion, leeks, fennel, carrots, celery, 
parsley, black pepper, salt, bay, wine, and water.  
Infused oil was made with canola oil and leafy greens.

Made for a nice filling soup.  
Probably could have left out the potato skins and maybe 
added the cobs to the soup while cooking.  
Would have used olive oil but was out.  
Measurements from memory so are just a general guide.