EASY 5-INGREDIENT TOFU SOUP
A delicious soup for vegan or non-vegans to enjoy.
Provided by Lisa Marie
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
- Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 14.1 g, Fat 6.7 g, Fiber 3 g, Protein 13.8 g, SaturatedFat 1 g, Sodium 79.5 mg, Sugar 1.6 g
EASY, CREAMY VEGETABLE SOUP
Everyone in my family likes this soup and you can alter the veggies according to the season and your taste. Suggested vegetables we've used: broccoli, zucchini or cauliflower.
Provided by CaliforniaJan
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer onion, carrot and celery in water for 10 minutes or until vegetables are tender. In a blender or food processor; puree all vegetables. Add salt, pepper, chicken broth and cream. Heat before serving, but do not boil.
Nutrition Facts : Calories 49.1, Fat 2.7, SaturatedFat 1.6, Cholesterol 7.5, Sodium 600, Carbohydrate 4.2, Fiber 0.7, Sugar 1.6, Protein 2.1
CREAM OF VEGETABLE AND TOFU SOUP
This recipe is a lot tastier than it sounds! You can't tell it contains tofu, and it can be made low-carb and/or vegan by your choice of ingredients (some good low-carb vegetables to try are mushrooms, cauliflower, and spinach). It's also infinitely variable by changing the spices and veggies. Delicious and high-protein, it's a light meal in itself.
Provided by ScrumptiousWY
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute celery & onion in butter or oil over medium-low heat, until tender.
- Meanwhile, discard liquid from tofu package and place tofu in blender along with cooked vegetables, 2 cups of broth, and cheese or yeast flakes.
- Blend tofu mixture until smooth.
- Add garlic to pan with celery and saute another 2 minutes. Remove from heat and let cool a minute or two.
- Stir in tofu mixture and return pan to heat. Add all spices. Stir well, and add more broth if too thick for your liking.
- Cover and simmer on low heat, stirring occasionally, 20-30 minutes. Taste and correct seasonings, adding more salt or broth if needed. Enjoy! (Even better the next day).
Nutrition Facts : Calories 227.9, Fat 10.9, SaturatedFat 4.6, Cholesterol 15.1, Sodium 394.9, Carbohydrate 30.2, Fiber 9.7, Sugar 2.1, Protein 10.4
CREAMY VEGETABLE TOFU SOUP
Steps:
- 1. Heat the soy milk and bouillon cubes over medium heat until just simmering. 2. Whisk in cornstarch mixture 3. Allow to simmer for 3 minutes. Reduce heat to low. 4. Add Vegetables from bowl 1 5. Heat for 3 minutes. 6. Add Vegetables from bowl 2. 7. Stir through and drizzle with 1-2 Tbs. Sesame Oil (to taste). 8. Serve Immediately
VEGETABLE TOFU SOUP WITH LEMONGRASS AND COCONUT MILK
This is a Vietnamese-inspired soup, showcasing the fragrance of lemongrass. So good! Serve garnished with chopped cilantro. Depending on the curry powder you use, you may want to kick the heat up a notch with some chopped red chile peppers or hot sauce.
Provided by Uncle Jeffy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h13m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
- Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
- Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 46 g, Fat 29.1 g, Fiber 11.1 g, Protein 12.4 g, SaturatedFat 14.4 g, Sodium 218.9 mg, Sugar 7.8 g
CREAMY ROOT VEGGIE SOUP
On chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings 6-8 minutes or until tender. Add garlic; cook 1 minute longer., Add celery root, parsnips, stock and bay leaf. Bring to a boil. Reduce heat; cook, uncovered, 30-40 minutes or until vegetables are tender. Remove bay leaf., Puree soup using an immersion blender. Or, cool slightly and puree in batches in a blender; return to pan. Stir in cream, 2 teaspoons thyme, salt, pepper and nutmeg; heat through. Top servings with bacon and additional thyme.
Nutrition Facts : Calories 295 calories, Fat 17g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 851mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 6g fiber), Protein 8g protein.
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