Tofu and Veggie Soup

PREP TIME: 10 MINUTES

COOK TIME: 30-60 MINS

I was really craving a classic chicken soup, but I didn’t have time to go to the shops — and had no chicken on hand — so I made do with what I had at home. Tofu came to the rescue and did the job perfectly!

It’s easy, high in protein, and super nourishing.

INGREDIENTS:

• 1 tbsp extra virgin olive oil
• 450g firm tofu
• 1 brown onion
• 1 head of cauliflower
• 2 large carrots
• 1 large zucchini
• 4 cloves garlic
• 1 tbsp minced ginger (or fresh if you have it)
• 4 tbsp chicken bone broth powder (I used nutra organics)
• 1–2 tsp black pepper
• 1 cup parsley (roughly chopped)
• 1 x 450g tin lentils (drained and rinsed)
• 1 x 450g tin corn (drained)
• 5 cups water

INSTRUCTIONS: 

1. You can either chop everything yourself, or if you have a Thermomix (or food processor), I blitzed the onion, cauliflower, carrots, zucchini, garlic, and ginger until finely diced.
2. Cut the tofu into bite-sized chunks.
3. Heat a large pot over medium heat and add the olive oil.
   Add the blitzed veggies and tofu, and sauté for around 5 minutes.
4. Next, stir in the lentils, corn, and parsley.
   Sprinkle in the bone broth powder and pepper, then mix well.
   Pour in the water and place a lid on the pot. Bring it to the boil.
5. Once boiling, remove the lid, give it a stir, and let it simmer for another 10 minutes — or until the veggies are nice and soft. The longer it simmers, the more flavour it develops, so adjust to your liking.
6. Serve with fresh parsley and a squeeze of lemon juice on top.