Instructions

• In large pot over medium-high heat, warm 2 tablespoons extra virgin olive oil . Add chopped onion, carrot, tomato, sweet potato, and broccoli. Spread everything in even layer and season generously with salt and pepper. Let vegetables cook, without stirring, until lightly browned (about 10 to 15 minutes).
• Stir in garlic powder and cook for 1 more minute until fragrant and tomato starts to break down and become jammy.
• Pour in 32 fl oz (950 ml) water and raise heat to high. Bring to a boil, then reduce to gently simmer. Cover and cook for about 10 minutes, until vegetables are mostly softened and broth is flavorful.
• Add silken tofu. Cover and cook for 8 to 10 minutes, then remove from heat. Blend with hand blender until completely smooth. Adjust consistency by adding more water, if needed.
• Reheat if needed and serve.
• If desired, serve with chopped parsley.