1. Sauté the onions and celery in the olive oil five minutes.
2. Meanwhile, puree the silken tofu in the blender with the water, flaxseed oil, and Vege-sal.
3. Add to sautéed ingredients with all the remaining ingredients except the parsley and reduce the heat to low. Simmer for 5 minutes, add the parsley, and simmer another 5 minutes. Serve warm.