Creamy potato dill soup

Method:

Saute onions in half of the oil until soft. Add water, salt and potatoes and cook until tender, about 15 minutes.

Blend the tofu and remaining oil in a food processor until creamy, adding water if necessary.

Remove potatoes from the water and place in food processor with blended tofu mixture. Blend until smooth.

Return the potato mixture to the boiling water and stir until smooth. Add dill and pepper.

Season and serve.

Ingredients:

• 4 potatoes, peeled
• 200g tofu
• 1 onion, chopped
• 2 Tbsp olive oil
• 5 C boiling water
• 1 tsp salt
• 2 tsp fresh dill
• 1/4 tsp black pepper