INGREDIENTS

• 2 heads celery (w leaves)
• 8 large carrots
  
• 4 medium onions
• six cubes veggy bouillon
• 2 blocks silken tofu
• 4 Tbs olive oil
• salt and pepper (don't be afraid to add a lot of salt)
  
• noodles (cooked seperately and pour soup on top to avoid that soaking up soup)

DIRECTIONS

1. Bring 12 cups water to boil.
2. Add bouillon and olive oil.
   
3. While water is coming to a boil, chop and add the carrots, celery and onion.
   
4. Break the silken tofu into bite size chunks and add it to the soup.
5. Add salt and pepper.
   
6. Stir occasionally.
   
7. After 20 minutes, bring water to a boil and cook noodles in a separate pot.
8. When noodles are ready, turn off both burners.
   
9. Drain noodles and place in bowl. Pour on soup. Serve.

This recipe is great to cook for a sick person on a cold day and goes wonderfully with rye bread. Don't add the noodles to the leftover soup until it is cool or you will end up with noodle stew instead of noodle soup.