Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped
• 3 cloves of garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 handful fresh dill, chopped with tough stems discarded – about 1/3-1/2 cup
• 1 block extra firm tofu, pressed and cubed
• 1 teaspoon each dried sage and marjoram
• 6 cups veggie broth
• salt and black pepper, to taste
• 12 ounces kelp noodles, cut into 4″-6″ pieces (This is not exact. You just need to cut the bundle a few times, or your soup will have one insanely long noodle in it.)

Method

1. In a large soup pot heat the olive oil on medium high and add the onions, garlic, carrots, celery, dill, and tofu. Cook, stirring, until the onions begin to soften.
2. Add the remaining ingredients except for the kelp noodles, bring to a boil, then reduce the heat and simmer, partially covered, for 30 minutes.
3. Stir in the kelp noodles, turn off the heat, and let the soup sit for 5-10 minutes more, until the noodles heat through.