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.