Roasted Vegetable Soup with Tofu, White Beans, and Kale
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Vegan, Vegetarian
Ingredients
  • 1 large potato, peeled and chopped
  • 3 carrots, peeled and chopped
  • 2 zucchini, chopped
  • 2 teaspoons and 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 2-3 cloves garlic, minced
  • 1 Jalapeno or Serrano chili, minced (omit or reduce if you prefer a non-spicy soup)
  • 32 oz vegetable broth
  • 32 oz water
  • 1 can white beans, drained and rinsed
  • 1 package extra firm tofu, drained and pressed
  • 1 cup kale, chopped
  • salt/pepper/red pepper to taste
Instructions
  1. Preheat oven to 450
  2. Toss potatoes, carrots, and zucchini in the oil, sprinkle with a little salt and pepper and roast for about 15 minutes, turning once about halfway through.
  3. Heat a tablespoon olive oil over medium heat.
  4. Cook onion, garlic and chili until soft, about 5 minutes.
  5. Add vegetable broth and water. Bring to a low boil, then reduce heat to medium low.
  6. Add tofu and white beans.
  7. Continue to simmer for at least 15 minutes.
  8. Add kale and cook for 5 more minutes.
Recipe by at https://coachdebbieruns.com/roasted-vegetable-soup-2/