1 High Speed Blender Others will work or even an immersion blender is fine if that’s what you have, it just might not be quite the same texture of creaminess. But still delicious!
Ingredients
8cupsfiltered water or vegetable stock
1cupwhite rice
212 oz boxesNori-Mu silken tofu
1/2tspturmeric
1/2cupFRESH lemon juice
1TBSdried dill
3tspsea salt
2TBSmaple syrup
2tspgranulated garlic powder(more to taste)
2tspgranulated onion powder(more to taste)
1tspblack pepper
Instructions
Bring the water and rice to a boil; reduce heat to a simmer and cook until tender, approximately 15 minutes.
Transfer 2 full ladles of the rice mixture to a high speed blender, along with the tofu and turmeric. Blend until smooth; 60 seconds or so.
Pour the pureed mixture back into the pot with the rice/water and add all remaining ingredients.
Stir and incorporate everything; continue to heat for 10 minutes or so to develop the flavors; taste and adjust seasoning if necessary.
Fill your bowl and heart with gratitude & enjoy!
Notes
Adjust salt to taste…you may want to add a little more to make the flavors pop.
The soup will thicken some as it cools.
Please use pure maple syrup, not high fructose syrup disguised as maple syrup.
Brown rice can be used, just know it will require triple the cook time and will change the consistency and color of the soup. (I prefer white or basmati)
Do not make the mistake of using bottle lemon juice. It really makes a big flavor difference to take 30 seconds to squeeze your own.
This recipe is very easily doubled and can be frozen.