Creamy Broccoli, Potato, & Soy Soup

It seems as if more and more now information is prevalent about how soy food products are healthy and beneficial to us. The soy bean is no longer just for vegetarians – they are for everyone. I have been having soy products in my diet for quite sometime, such as soy milk for my coffee, roasted soy nuts as a snack, and, most of all, the tofu supplemental protein in place of meats. I know most people do not embrace soy foods yet, but if they try to include the soy food products into their diets, this inclusion would help to improve their health tremendously. Soy foods contain high quality protein, fiber, lecithin, and omega 3 fatty acids, in addition to nutrients, such as vitamins B & E, calcium, zinc, iron, etc. I am not a meat eater, but I am able to donate blood regularly just by eating a fair amount of soy products regularly. Recent studies have shown that at least 4 major medical conditions– heart disease, cancer, osteoporosis, and menopause – may benefit from consuming soy. It seems like I am trying to promote only soy talk here, but nothing is much better than for people who are unfamiliar with soy products to try this recipe.

Ingredients:
1 large russet potato, peeled and cut into cubes
3 cups fresh broccoli, chopped
4 oz. soft tofu
2 cups chicken broth
1 cup kelp broth
1 cup plain soy milk
1/2 cup chopped onions
1/2 cup chopped celery
2 garlic cloves, minced
1 tbs miso paste
2 tbsp. peanut oil or coconut oil
Salt and pepper to taste
2 cups roasted chicken, cut into cubes (fish or shrimp optional)

Directions:
In a medium pot, heat oil and stir in garlic, onion and celery ; cook until fragrant.

 Add potato and broth . Bring to boil.

Cover and reduce heat to simmer, stirring occasionally for 15 minutes. Add broccoli and simmer for 10 minutes or until the vegetables are tender.

 Add tofu into pan. Season with salt and pepper.

Use a handheld mixer to blend until the vegetables are finely chopped and the tofu is smooth.

 Add miso paste and soy milk (if the soup seems thick, add more or less soy milk for your own taste). If using a food processor, then use a slotted spoon to transfer the vegetables into the food processor but leave the broth in the pan. To complete the process, pour the chopped vegetables back into the pot. Add miso and soy milk and heat thoroughly. Add cooked chicken at the same time as the miso paste. Sprinkle with fresh chopped chives and serve.