Juls Vegetable Tofu Soup Recipes

JUL'S VEGETABLE TOFU SOUP

Steps:

• Heat olive oil in a large stockpot over medium-high heat. Add carrots; saute until well coated in oil, 3 to 5 minutes. Add celery, onion, 1/2 the basil, red pepper flakes, salt, and black pepper. Saute until just soft, about 5 minutes. Add garlic; saute until fragrant, about 2 minutes. Pour in chicken broth, diced tomatoes, crushed tomatoes, bay leaf, and remaining basil. Bring soup to a boil.
• Stir corn, zucchini, tofu, and mushrooms into the pot with the soup. Season with salt and black pepper. Bring back to a boil and reduce heat to low. Cover and simmer until flavors blend and vegetable are fork-tender, about 1 hour. Add kale, cover, and simmer until wilted, about 15 minutes more.

VEGAN POTATO SOUP RECIPE

Steps:

• Wash potatoes, celery and cauliflower, and peel carrots. Place all into a large stock pot. Fill pot with enough vegetable stock or water to almost cover the vegetables and potatoes. There is no need to cut the vegetables or peel the potatoes, but you may cut them if necessary to fit comfortably into your pot. Cover pot and bring to a boil, then reduce to a simmer and continue to cook for approximately 25 minutes, or until the potatoes are fork tender. Spoon out several potatoes and dice into larger cubes, but return skins to the pot. Set diced potatoes aside -sauté or roast in a pan, if desired, to crisp the potatoes for added texture. If using mushrooms for garnish, pan sauté until browned and set aside. Meanwhile, dice onion and sauté in olive oil until translucent and somewhat caramelized. Stir in small pieces of fresh rosemary with the onions. Transfer to the stock pot with the cooked vegetables and potatoes. Using an immersion (stick) blender or transferring in batches to a food processor, purée the remaining vegetables and potatoes. Return soup and potato chunks to the pot. Add salt and pepper and other spices, if desired, to taste. Garnish with any roasted potatoes and mushrooms, if using. Add a sprig of rosemary or parsley for garnish. Serve warm with gluten-free cornbread or gluten free baguette.

QUICK VEGETABLE, RICE AND TOFU SOUP

Steps:

• In large saucepan, combine broth, broccoli, mushrooms, carrots, water, soy sauce, sesame oil, ginger, and crushed red pepper. Cover and bring to a boil over high heat.
• Add tofu and rice to boiling soup; cover and cook 2 minutes, or until tofu and rice are heated through and vegetables are crisp-tender.
• Serve soup with lime wedges and cilantro leaves.

CREAM OF VEGETABLE AND TOFU SOUP

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).