Vegan Cheesy Vegetable Soup

When you are looking for something to hearty, warm, delicious and easy, this soup just hits the spot! Add your favorite peasant bread and you are set!

Soup Base-
7 cups water
1 cup sweet red pepper cut in strips
3/4 cup tofu (rinsed, drained and cubed)
4 Tbsp. cornstarch
1 Tbsp. onion powder
1 tsp. garlic powder
4 Tbsp. sweet paprika powder
Salt to taste
1 Tbsp. Vegan Chicken Seasoning
1 Tbsp. virgin olive oil

Put all of the ingredients of the Base except the olive oil in a pot, with only half of the water and cook until the cheese thickens, stirring constantly so that the soup will not stick and burn. When the cheese is done, add the rest of the water and the
vegetables:

1 cup frozen mixed vegatables (thawed)
1 1/2 cup fresh cauliflower florets, sliced in half
1 cup fresh asparagus, chopped
1 cup fresh broccoli, chopped
Pasta of your liking (noodles, penne, whichever you prefer, this is optional)

Continue to cook the soup until the vegetables are tender and pasta is al dente.

Serve with crusty whole grain bread or with seasoned oven baked poatoes.
Enjoy!

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