About two weeks ago I made a new soup for my kids and much to my surprise they LOVED it!  In fact they loved it so much that they begged for it again the next week.  If you are new to trying out tofu this is great way to test it out.  I PROMISE you can not taste it, but it gives it the creaminess w/out all the dairy if you are on a dairy free diet.  The recipe also has the option to use beans where the tofu would be.  Your choice!



1.5 tbsp light olive oil

1 medium-large onion, coarsely chopped

2 large or 3 medium broccoli crowns, coarsely chopped

1 vegetable bouillon cube (I use this and sometimes instead of the water I add in some veggie broth)

One 16oz can Great Northern beans or cannellini, drained and rinsed, OR one 16oz tub soft tofu, crumbled (I have only made this soup with the tofu and it's so good!)

2 cups frozen green peas, thawed

1 cup low-fat milk, rice milk, or soy milk (I have never added the milk at the end and it's still great!)

1/2 tsp dried dill, or 1 tbsp minced fresh (I really am awful at remembering spices so I've never used this, but can only imagine how much more this would become a favorite soup if I would!)

Salt & Pepper (obviously … who doesn't use that!!!)


1.  Heat the oil in a soup pot and add the onion.  Saute over medium heat until golden, 5-7 minutes.

2.  Add the broccoli, bouillon cube, and 4 cups of water (that's where I sometimes do 1/2 water and 1/2 veggie broth).  Bring to a simmer, then cover and simmer gently until broccoli is tender but not overcooked, 8-10 minutes.

3.  Transfer the mixture to a food processor (I only have blender, so that's what I use).  Puree until smooth, then return to pot.  Puree the beans/tofu (depends on what you are using) and add to the pot.  Then puree 1 cup of the peas and add.

4.  Add enough milk to give the soup a medium-thick consistency.  Stir in the remaining peas and the dill.  Season with salt/pepper.  Cook over very low heat for 5 minutes, then serve.


Oh my goodness y'all it is so yummy and look at all the nutrients you are getting!!!  I got this recipe out of my THE VEGETARIAN FAMILY COOKBOOK that I told you about before.  I said I was going to try and cook every recipe this year.  Well, summer came and I have slacked.  This will be one we bring back and back again though.  My kids LOVE it!

Vegan Option:

4-6 servings

Calories: 181

Total fat: 5g

Protein: 8g

Fiber: 7.4g

Carbohydrates: 28g

Cholesterol: 0g

Sodium: 94g


Jamie Ivey