Vegan Egg Drop Creamed Corn Soup! - Vegan, Gluten free, plant based, winter warmer

don't forget to take the Bay leaf out! (you can see it near my spoon!)

INGREDIENTS 

Serves 3-4 large bowls

1 onion

2 large cloves garlic

1 zucchini, chopped

2 stalks celery, chopped, if desired

2 carrots, diced

1 can creamed corn (ensure gluten free)

1/2 c corn kernals

1/4 cabbage (or a bit less), chopped

1t massel salt reduced chicken style stock

1 bay leaf

1 block tofu (frozen if desired for spongey fibrous texture, similar to meat), cubed - Optional

1 cup or more of unsweetened soy milk

Spring/green onion as garnish upon serving

water - as needed to consistency you like

Pepper to taste

METHOD

1- Pour soy milk in a pan and bring to boil, then simmer. While waiting for this to happen prep the vegetables, and periodically skim off the skin (yuba) once ready and place on a plate for use later.

2- Dry saute the onion until browning and fragrant- then you may add water for it not to stick. Otherwise your soup will have a horrendous "off onion" flavour.

3- Once browned add in garlic, stir, and add water as desired until garlic is softened.

4- Add in veggies, can of creamed corn, tofu, spices and water to desired consistency. Bring to boil then simmer on low- you may now drop in the yuba you placed aside into to the soup. If you like you can continue making more yuba, but if that is enough, just pour the remaining soy milk into the soup.

5- Cover and simmer soup on low for 30 minutes or until vegetables are tender to your taste. Don't forget to remove the bay leaf now before serving!

Taste: 

Absolutely delicious. Warming. I can't really describe but it will leave you wanting more!

Texture: 

Super thick but you can add water if you don't like it thick. The veggies i cooked till tender and it's a delight to eat! I would probably leave out the tofu next time or else not use frozen tofu. Being only marinated in the soup itself -the tofu wasn't very flavourful.  I could have swapped the tofu for a can of beans