Vegetable and Tofu Soup

Heena Modi

Vegetable and tofu soup
Prep Time: 5M
Cooking Time: 40M
Serves: 2

This soup was a creation of my own. I’m not quite sure what happened but I wanted something hot, something wholesome and something that would use up some of our vegetables. So I began putting things together and it turned out really yummy!

My hubby said he could eat this at least three times a week, because it was so healthy and tasty!

ALL DONATIONS WILL BE TRIPLED UNTIL 2ND JUNE

Ingredients

  • 2 mugs of water
  • Vegan stock
  • 1/2 a bunch of broccoli
  • 1/2 a head of a small cauliflower
  • 2 handfuls of kale
  • 175 of baby corn
  • 1 handful of capers
  • 8 cherry tomatoes
  • 1 small tin of sweetcorn
  • Sesame seeds
  • 2 handfuls of cashew nuts
  • 100g of tofu
  • Vegan margarine

This soup was a creation of my own. I’m not quite sure what happened but I wanted something hot, something wholesome and something that would use up some of our vegetables. So I began putting things together and it turned out really yummy!

My hubby said he could eat this at least three times a week, because it was so healthy and tasty!

Method

  • Put the water in a pan and let it boil
  • Add a cube of vegan stock
  • Once it’s dissolved let it simmer
  • Add the broccoli and cauliflower – chopped
  • After a couple of minutes, add the kale
  • Mix and add the baby corn – I cut each one in to 3 pieces
  • Add the capers and mix
  • Let the soup boil
  • After about 10 minutes add the cherry tomatoes and sweetcorn
  • Let it cook for another 5 minutes and then add a handful of sesame seeds
  • Dice the tofu and heat in a ‘dry’ frying pan
  • Add a little vegan margarine and mix
  • Add this to the soup and let it cook
  • Put the cashew nuts in the same frying pan and mix
  • Turn the heat off when they become brown – how brown you want them to be depends on you
  • Serve the soup and add the cashew nuts on top

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