3 tablespoons soy margarine
1 tablespoon soy margarine
2 cups chopped onions
1/2 cup diced carrots
1/4 cup diced celery
8 cups frozen corn, thawed
1 teaspoon thyme, dried
6 cups vegetable stock, or chicken
1/2 cup soy milk
3/4 cup tofu, silken firm, or soft
1 whole red bell pepper, seeded and chopped
In a large pot, melt 3 tablespoons soy margarine. Add the onions, carrots and celery – sauté 3 minutes. Add 6 cups corn and thyme and sauté another 3 minutes. Add the stock and bring to a boil. Simmer, uncovered, on low heat until the vegetables are tender, approx. 25 minutes.
Meanwhile, heat the 1 tablespoon soy margarine in a sauté pan. Add the bell peppers and sauté until almost tender, about 6 minutes. Set aside.
Remove the pot from the heat and allow to cool slightly. Working in batches, puree the soup in a blender – be very careful with the hot soup. Once all the soup is pureed, return it to the pot and reheat. Add the remaining 2 cups of corn and season with salt and pepper.
Drain and puree (or mash) the silken tofu – set aside.
Add the bell peppers and soy milk – allow to simmer. Remove from heat and slowly stir in the silken tofu.
Nutritional Analysis Per Serving:
Total Fat: 7 grams, 1 gram saturated
Cholesterol: 1 gram
Protein: 8 grams