Creamy Dill Soup
4 medium potatoes, skinned
1/2 lb. tofu
1 medium onion, chopped
2 TBS olive oil
5-6 cups boiling water
1 tsp sea salt
2 TBS fresh dill or 1 tsp dried dill
1/4 tsp black pepper
1. Saute the onions in 1 TBS of olive oil. Add the water, salt, and potatoes and cook until tender, about 15 minutes.
2. Blend the tofu and 1 TBS olive oil in a food processor or blender until creamy, adding water if necessary. Remove potatoes from the water and place the food processor with blended tofu mixture.
3. Blend until smooth. Return the potato mixture to the boiling water, combine until smooth. Add dill and pepper and cook until hot.