A vibrant and adaptable vegan soup, brimming with fresh vegetables in a delicate, flavorful broth. Customize it to your heart's content, and consider adding a scoop of fluffy basmati rice for a more substantial meal.

Follow The Directions

01

Step

In a large pot, heat a generous drizzle of olive oil over medium heat. Add the leeks, celery, red onion, green onion, jalapeno, basil, and rosemary. Sauté until the vegetables soften and become fragrant. (Approx. 10 minutes)

02

Step

Introduce the cabbage, eggplant, carrots, tofu, and garlic. Pour in enough water to generously cover the vegetables. Bring the soup to a boil, leaving the pot uncovered.

03

Step

Partially cover the pot, reduce the heat to a gentle simmer. Cook, stirring occasionally, until the vegetables are nearly tender. (Approx. 20 minutes)

04

Step

Add the chopped Roma tomato and continue to cook until all the vegetables are fully tender. (Approx. 10 minutes)

05

Step

Season to taste with salt. Allow the flavors to meld by refrigerating overnight; the soup's taste improves remarkably the next day.

For a richer flavor, consider using vegetable broth instead of water.
Feel free to experiment with different vegetables based on what's in season or available.
A splash of lemon juice or a swirl of coconut milk at the end can add brightness and creaminess.
This soup freezes well, making it a great option for meal prepping.

Abbigail Schaden

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