A delicious and naturally sweet soup full of vegetables and protein.
In a 6 or 8 quart soup pot or dutch oven, heat the olive oil on medium heat for 30 seconds.
Add the onions, celery and tomatoes and cook for 7 minutes on medium heat stirring frequently
Add the red peppers and stir and saute for 3 more minutes
Add the salt and pepper, Italian seasoning, garlic, ginger, paprika and stir to combine. Cover the mixture for 2 minutes and let the mixture steam. ( Do this so the tomatoes would soften or pop and all the juices would release from all the vegetables.)
Uncover the soup, add in the white wine and cover the mixture again for 5 minutes and let the vegetables all cook in the wine. The liquid should reduce.
After 5 minutes, stir the mixture, add the water or vegetable broth. Turn the heat off and stir for one minute.
Using an immersion blender, puree the soup so it is more of a creamy consistency with less texture. You can also use a blender for this process but make sure to open up the vent hole and cover that with a towel so hot soup does not spew out onto you. You will also need to not hold your hand over the hold if any hot soup comes out. Be sure to hold your hand on the side. If you have an immersion blender, it's a better option because it can go right into the soup and puree it with much less mess or risk of burning yourself. Do not blend the soup until it's completely smooth. You really just want to break up any chunky vegetables and thicken the soup.
After the soup is pureed, turn the heat back on to medium low, add in the lemon juice and stir the soup.
Add in the crumbled tofu and the soy milk and stir
Add in the white beans and stir for 5 minutes just to warm the beans completely and turn the heat off. Serve immediately. Enjoy.
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