Tofu-Vegetable Soup

Have a bunch of leftover veggies in the fridge that need to be used up? Make a soup! This is one of my favorite ways to save vegetables from going in the trash if I can’t eat them fast enough.

Tofu-Vegetable Soup
Plant-based – Gluten-free – Vegan

img_20190613_134714_446.jpg

Ingredients
4 cups chopped mixed vegetables (I used carrots and peppers)
One, 16-ounce can diced tomatoes
1 medium onion, diced
1 block firm tofu, drained and cubed
3 cups low sodium vegetable broth
¼ cup nutritional yeast
1 tbsp Italian seasoning
Sea salt
**Always check to make sure your ingredients/products are gluten-free and vegan (if desired) before purchasing as manufacturers may change ingredients.

Directions – Crockpot 
1. Place all ingredients in a large crockpot and cook on high, covered, approximately 8 hours (or until vegetables are soft enough to puree).
2. Use an immersion blender to puree to desired consistency.

Directions – Stovetop
1. Place all ingredients in a large pot and bring to a boil.
2. Reduce heat to medium-low and simmer, covered, for about 30 minutes (or until vegetables are soft). Stir occasionally.
3. Use an immersion blender to puree to desired consistency.

Recipes Notes
-2 cups of fresh tomatoes can be used in place of canned.
-Other mixed vegetables that work well with the recipe could include: celery, broccoli, spinach and/or cauliflower.
-Soft tofu can be used in place of firm tofu.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s