Recipe by: Chef Manny
Ingredients
1 large onion, chopped
4 celery ribs with leaves, chopped
6 tablespoons plant-based butter
6 tablespoons all-purpose flour
1-2 teaspoon salt
1-2 teaspoon pepper
1 tablespoon garlic powder
1 teaspoon each dried thyme, marjoram, and parsley flakes
½ teaspoon each of rosemary and sage
12 oz. tofu blended with 3 tablespoons soy milk (to create heavy cream)
4 cups cubed cooked Quorn turkey roast (2 cooked roasts)
16 oz. bag baby carrots chopped (1bag)
2 cups of vegan chicken broth (or more for desired thickness)
1 package (10 ounces) frozen peas
Directions
In a large kettle, sauté onion and celery in butter until tender, about 10-15 minutes.
Stir in flour and seasonings, mix to coat vegetables well
Gradually add milk, stirring the whole time.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add turkey and carrots.
Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes.
Add peas; cover and simmer for 15 minutes or until vegetables are tender.