Roasted Vegetable Soup with Tofu, White Beans, and Kale
Author: Debbie
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
Preheat oven to 450
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.
Heat a tablespoon olive oil over medium heat.
Cook onion, garlic and chili until soft, about 5 minutes.
Add vegetable broth and water. Bring to a low boil, then reduce heat to medium low.
Add tofu and white beans.
Continue to simmer for at least 15 minutes.
Add kale and cook for 5 more minutes.
Recipe by at https://coachdebbieruns.com/roasted-vegetable-soup-2/