Broccoli Soup With Smoked Tofu

• Olive oil
• 1 onion, chopped
• 500g (1.1 lb) broccoli, chopped
• 200 grams (7 oz) of peas
• 300 g (10.5 oz) celery sticks, chopped
• 1 liter (4 cups) vegetable broth
• 3 bay leaves
• 1 teaspoon bianco balsamic vinegar
• 250 ml (1 cup) soy cream
• Salt, to taste
• Black pepper, to taste
• Smoked tofu or bread, for serving

Instructions:

1. Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped broccoli, peas, and celery sticks to the pot. Stir well to combine with the onion.
3. Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the vegetables are tender.
4. Once the vegetables are cooked, remove the bay leaves from the pot. Using an immersion blender or a regular blender, blend the soup until smooth and creamy.
5. Stir in the bianco balsamic vinegar and soy cream. Season with salt and black pepper, to taste. Allow the soup to simmer for another 5 minutes to heat through.
6. While the soup is simmering, prepare the smoked tofu by slicing it into cubes or strips. Alternatively, prepare some bread for serving.
7. Ladle the creamy broccoli and pea soup into bowls. Top with the smoked tofu cubes or strips, if using.
8. Drizzle a little olive oil over each bowl of soup for extra flavor, if desired.
9. Serve the soup hot, accompanied by crusty bread if preferred.