super corn chowder
3 tablespoons olive oil
1 large yellow onion, coarsely
chopped
1 large organic red bell pepper, coarsely
chopped
2 1/2 cups organic frozen corn
4 cups vegetable stock
1 block of tofu, coarsely crubbled
1 teaspoon paprika
salt and pepper
1/2 cup unsweetened soy milk
1 cup fresh cilantro, chopped
*1 tablespoon maca powder
*1/4 cup hemp seeds
In
a soup pot over medium heat, melt the butter and the olive oil. Add the onion
and sauté until just soft, about 5 minutes. Add the bell pepper and sauté until
slightly soft, about another 3 minutes. Add the frozen corn kernels and cook
for about 3-5 more minutes. Add the vegetable stock. Over the pot crumble the
tofu with your hands. Add the paprika and salt and pepper to taste. Let simmer
for about 20 minutes until vegetables are very soft but still hold their shape.
When
the vegetables are soft remove from heat and pour into a Vita-Mix or blender. Coarsely
puree mixture making sure to leave some texture. Pour back into the pot. Add the
milk, cilantro, maca and hemp seeds.
To
serve, fill large soup bowls. Sprinkle on about 2 teaspoons of nutritional
yeast (which will dissolve into the single serving of soup). Serve with a loaf
of homemade whole wheat bread.
*Superfood
