Creamy Vegetable Soup

Time: not specified
Serves: not specified
Notes: Be sure to blend it thoroughly ( I think blender is best) so you get a rich, even, smooth, creamy texture.

Ingredients:

• 1 cup onion, chopped
• 2 cloves garlic, minced
• 2 large leeks, chopped
• 3 celery stalks, chopped
• 2 cups shredded green cabbage
• ½ lb asparagus, cut small
• (use after cleanse1 pkg. soft FRESH tofu)
• 4 cups vegetable broth
• 2 tsp dried dill, 2 tsp dried basil, 1 tsp dried oregano
• Real Salt and pepper to taste
  

Preparation:
In a skillet, steam-fry the onions and garlic for a few minutes. Add cabbage, celery and asparagus. Transfer to a large pot, add the leeks and vegetable broth. Stir in the parsley, dill, basil, oregano, salt and pepper. Simmer just to brighten veggies. Let cool a bit, (the puree in a blender or food processor two cups at a time with some of the tofu), and return to another pot. Heat soup, not to exceed 118, and serve.