Ingredients for 8 servings:
1. 7 cups chicken broth
2. 1/2 cup fresh lemon juice
3. 3/4 cup shredded carrot
4. 3/4 cup chopped onion
5. 3/4 cup chopped celery
6. 6 tablespoons vegetable stock base (such as Better than Bouillon)
7. 1/4 teaspoon pepper
8. 1/4 cup canola oil
9. 1/2 cup silken tofu
10. 1/4 cup all-purpose flour
11. 1 cup cooked brown rice
12. 1 cup diced vegan chicken meat
13. 16 slices lemons
Directions:
1. In a large pot, combine the vegetable broth, lemon juice, carrots, onions, celery, soup base, and pepper. Bring to a boil on high, then simmer for 20 minutes.
2. Blend the oil, tofu and the flour together in a food processor. Put the tofu mixture in a small bowl and ladle some soup broth into it. Stir mixture until blended, then gradually add it back to the soup mixture. Simmer for 10 minutes more, stirring frequently.
3. Add the cooked rice and vegan chicken cubes. Ladle hot soup into bowls and garnish with lemon slices.
Enjoy your meal!