A few weeks ago, I made a delicious creamy soup using whatever vegetables I had in my kitchen. What I love about this soup is that although it tastes creamy, it has less fat than a cream-based soup and contains plant-based protein, fiber, vitamin C, and vitamin A. I’ve been perfecting the recipe, and I think I’ve finally found the perfect combination of ingredients. Feel free to try this out on a cold day, and feel free to add or omit any veggies depending on what’s available to you.
Creamy Tofu and Veggie Soup
Ingredients (serves 3-4):
- 2 cups vegetable broth (I use store-bought broth. Check ingredients if you’re following a vegan diet because some can contain animal products).
- 1.5 cups unsweetened, plain soymilk, or unsweetened plain ricemilk
- 1 clove of garlic, minced
- 1 tbsp. safflower or almond oil
- 1/2 a standard block of firm tofu, cut into small cube shapes
- 1.5 cups of fresh or frozen broccoli
- 1 cup fresh, canned, or frozen corn
- 1 cup fresh, canned, or frozen carrots
- 1 medium potato, cut into smaller pieces (purple-skinned potatoes and yukon potatoes work great in this recipe)
- salt and pepper to taste
- a pinch of garlic powder
- a pinch of dried rosemary (omit if you don’t care for this herb)
- Measure all ingredients
- On low-medium heat, use oil to grease a non-stick large pan or pot and lightly brown garlic and tofu cubes
- When tofu has browned slightly, add vegetable broth, soy milk, and potatoes to the pan or pot, simmer for about 5-10 minutes
- Add other veggies (broccoli, corn, carrots) along with garlic powder and dried rosemary. Add a bit of salt and pepper if you’d like
- Simmer on low heat until potatoes are soft. Stir frequently. Remove from heat and serve. Refrigerate the extra or share with a friend!