An easy way to up your protein when making soup

We love soup. I'm pretty sure I make soup every week. Because we are not meat eaters (other than fish and I'm not really a fish-soup fan) we sometimes have to get a bit creative about how to include a solid source of protein in these meals. One option of course, is to include your protein source completely separately - so that your soup is your side dish, say, to a serving of salmon/chicken/scrambled eggs etc. Another option is to choose soups that have a high serving of lentils/beans in them, which is something we often do. Sometimes though, we just want a simple soup, no beans, maybe pumpkin, carrot or tomato based. In these cases, tofu can be a great sneaky little add in. Not every loves tofu and I must admit tofu on its own is not very appealing, it does take some creativity and preparation to make it great. However, it blends super well and smoothly into soups...and this makes it a great secret ingredient! It doesn't have any impact on the flavour of your soup but it does give it a creamy, thick texture just the way I like my soups to feel! Last week I was in a cold-weather-tomato soup kind of mood. I have a great recipe for "Parmesan Tomato Soup" and thought I'd give it a little tweak. I threw in half a block of tofu, lowered the milk and parmesan amounts to half, and we got a delicious, warming soup with a good punch of protein!

Recipe:

3 carrots, 4 cups veggie broth, 2 cans diced tomatoes, 250 grams tofu, 3/4 cup milk and 3/4 cup parmesan cheese. Cook until carrots are tender and puree with your hand blender....and your are good to go!