Vegetable & Tofu Soup
January 18, 2017
This soup is not only healthy, super easy to make and tastes yummy, but since you can make it using whatever vegetables you can lay your hands on it so convenient and versatile. It's a light soup full of the goodness of tofu and vegetables, it is low in calories and high in vitamin and mineral content.
- Prep: 15 mins
- Cook: 35 mins
3 cups vegetable stock
1 cup thickly sliced mushrooms
Handful of spinach, silver beet or kale leafs (chopped)
1 cup cubed tofu (bean curd/soya paneer)
1/4 tsp finely chopped green chillies
2 tomatoes , deseeded and chopped
2 tsp finely chopped spring onions
1 tbsp chopped coriander (dhania)
1-2 handfulls of rice noodles
salt to taste
1/2 tsp lemon juice
Place stock in large pot and bring to a boil.
Then add celery, carrots (or other root vegetables) for about a minute—these vegetables will quick cook in boiling liquid.
Add tofu, tomatoes, mushrooms and coriander.
Bring liquid to a boil and add noodles and cook on for about 1 minute.
If you want to add leafy greens, turn off heat, add and stir in greens, cover for 30 second to a minute, until greens are just wilted.
Sea salt and white pepper to flavor (or try pink salt for the natural minerals it will add to your diet).