Nourishing Root Vegetable, Tofu, and Greens Soup

Nourishing Root Vegetable, Tofu and Greens Soup

Gluten Free, Vegan, Oil Free, Nut Free

This soup is FULL of nutrients and so good for you!  Great for when you want an extra boost of nutrition, and it's simple to make!.  It's hearty, healthy and delicious.  It's also vegan and gluten free.  Perfect for dinner, lunch, or a quick afternoon snack.  Chickpeas and protein make it protein packed, and the potatoes will fill you up. :)


Organic chickpeas                        1 15 ounce can

Garlic                                           4 cloves, diced

Greens- spinach or kale               2 heaping cups, rough chop

Ginger, fresh                                1 inch cube, diced

Sweet potato                                1 medium, cut into cubes

Dutch Yellow Baby Potatoes         4 small potatoes, cut into quarters

Extra firm tofu                             1/4 package

Carrots                                         1/2 cup

White onion                                 1 cup, diced

Vegetable broth                           4 cups

Water                                           1/2 cup

Sea Salt                                        1 tsp - 1 1/2 tsp

Black Pepper                               1/2 tsp

Red Chili Flakes                           1/4 tsp


PREP:  10 min

COOK TIME:  40 min

1.  Prepare the potatoes, onions, carrots, tofu, ginger, and garlic.  Slice the potatoes, carrots, and tofu into cubes.

2.  In a large pot, add the broth, water, onion, carrots, tofu, ginger, garlic, potatoes, salt and pepper.  I prefer Pacific low sodium vegetable broth.  Stir and bring to a boil.  Cover with a lid and bring to a simmer for 25 min, until potatoes and carrots are fork tender. 

3.  Add the chickpeas (drained and rinsed), and greens (roughly chopped).  return the lid and simmer an additional 10 minutes.  Taste and add any more salt and pepper if desired.  Add chili flakes at the end for a little spice.