Ingredients

• 2 cups low-sodium vegetable broth
• 3 cups broccoli florets
• 8 ounces silken tofu, undrained
• 3 tablespoons cornstarch
• 3 tablespoons nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes

Preparation

1. In a large pot, boil the broccoli florets and tofu (with liquid) in the vegetable broth until tender. Set aside to cool.
2. Carefully pour the cooled contents of the pot into a large mixing bowl and blend until smooth using an immersion blender. Alternately, carefully pour contents of the pot into a large blender. Remove top stopper to allow steam to vent. Blend until smooth.
3. In a small bowl, combine 1-1/2 cups of the soup with the cornstarch. Whisk until smooth.
4. Pour soup back into the pot, add cornstarch mixture and bring to a boil. Stir in nutritional yeast and spices until well combined.

Helpful hints

• Tofu is a high biological value vegetarian protein source.
• This soup is a great choice for those with chewing or swallowing difficulty.
• Use low-sodium chicken broth instead of vegetable broth if desired.
• Adjust the black pepper and chili flakes to your taste.