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Tofu Vegetable Soup

by KeriGlassman  |  Jun 5, 2013

Tofu Vegetable Soup
  1. PREP
  2. 10 m
  • COOK
  • 20 m
  • TOTAL
  • 30 m

Tofu adds protein to this veggie stuffed soup.

INGREDIENTS

SERVES 1

  • 2 tsp extra-virgin olive oil
  • 2 garlic clove
  • 1/2 carrot(s)
  • 1/2 celery stalk(s)
  • 1/5 onion
  • 1/4 cup sliced mushrooms
  • 1/2 tsp fresh thyme
  • 1 dash salt and pepper
  • 1 cup low-sodium vegetable broth
  • 1/2 cup water
  • 6 oz firm tofu

DIRECTIONS

1 Heat oil in a large saucepan over medium heat.
2 Add garlic, carrot, celery, onion, mushrooms, thyme, salt and pepper and cook, stirring, until the vegetables soften, about 3 to 5 minutes.
3 Increase heat to medium-high and continue to cook, until most of the liquid has evaporated, about 5 minutes.
4 Add broth and water; bring to a boil.
5 Add tofu.
6 Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.