2 cups fat free chicken stock
3 cups water
1 lb. onions, chopped
3 cloves garlic, coarsely chopped
1 t. extra virgin olive oil
2 lbs. fresh vegetable OF YOUR CHOICE
6 oz. tofu
2 T. fresh tarragon, minced
salt and pepper to taste

Bring stock and water to a boil in a large pot. Heat olive oil in a skillet and saute onions and garlic until soft. Add vegetable of your choice and season with salt and pepper. Saute vegetables until they begin to soften. Empty vegetable mixture into boiling stock and water and cover. Boil for 5 to 10 minutes. Remove from heat, add tofu and puree. Add tarragon and serve. ENJOY AND LET ME KNOW HOW YOU LIKE IT.