2 medium onions, chopped
6 cups (about 3 pounds) sliced zucchini
1 cup thinly sliced carrot
4 teaspoons olive oil (or other cooking oil)
1/2 teaspoon salt
5 cups water
1/2 cup (125 ml) strong vegetable stock
1/4 teaspoon ground black pepper
16 ounces tofu
chopped parsley, scallions or chives for garnish

1. In a large soup pot, saute the onions, carrot, zucchini and salt in the oil
for about five minutes over medium heat.

2. Add the water, vegetable stock, pepper and tofu, and cook
for five minutes.

3. Blend the ingredients until smooth, and cook for a few more minutes.

4. Garnish with chopped parsley, scallions or chives.

Serves 6.