It’s Monday, September 7. Labor Day, actually, though since I’ve been out of work for six months I’m not sure I get to celebrate. The big question of the day, though, is, now that it’s almost Autumn, is it soup season yet? I may be jumping the gun a little since it was 120 degrees here this weekend, but this Roasted Vegetable Soup with Tofu, White Beans, and Kale is worth it.
Roasted Vegetable Soup with Tofu, White Beans, and Kale
I love soup so much that I even make it in the summer! It is generally very easy to make and soup is one of those “whatever is in the fridge” types of meals that can be pulled together with whatever is on hand and still taste delicious. This roasted vegetable soup is now one of my favorites.
With plant-based protein from the beans as well as from the tofu, healthy greens, and a bit of spice, this roasted vegetable soup will become one of your favorites too.
It's close enough to Fall to start thinking about Soup Season! You will love this Roasted Vegetable Soup with Tofu, White Beans, and Kale! It's delicious, healthy, and easy to make. It's #vegan too!Click To TweetOne of the best things about roasted vegetable soup is that you can really use whatever veggies you have on hand. I used potatoes, carrots, and zucchini, but this soup would be just as good with sweet potatoes, Brussels sprouts, any type of squash, or basically any of your favorite vegetables. While I love it spicy, you can calm it down by skipping the chili peppers and still have a delicious and flavorful soup.
Honestly, the tofu was a last-minute decision. I knew that it would quickly absorb all the lovely flavors of the roasted vegetable soup, so I tossed it in, along with the beans, and allowed it to cook just a little longer.
- 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
- 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.
Are you a soup fan? What’s your favorite?
Some of my favorite Soup Recipes
Vegan Chicken Soup with Acorn Squash and Red Quinoa
Spicy Vegan Chicken, Lime, and White Bean Soup
Vegan Soyrizo and Chicken Soup
Creamy Butternut Squash Soup with Red Peppers and Sweet Potato
Weekly Linkups
My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!
Meatless Monday with Sarah and Deborah
Inspire Me Monday with Janet
Tuesday Topics with Kim and Zenaida
The Runners’ Roundup with Deborah, Lisa, Jenn, Laura, and Me!
The Weekly Run Down with Deborah and Kim
Deborah Brooks
Soup season is the best! Hoping the weather cools off and I can start cooking soon. This one looks like it’s right up my alley