Veggie Soup
Ingredients
What you need for the soup:
Brussel Sprouts
Carrots
Mushrooms
Spinach
Avocados
Tofu
Olive oil
Salt and pepper
Homemade Broth:
Onions
Carrots
Celery
Herbs (Basil, Thyme, Cilantro)
Garlic cloves
Chicken bones (optional)
Instructions:
Remove firm tofu from the package and wrap in a kitchen town. Cover with a heavy item such as a juice carton. Place in the frig overnight.
In a large pot, add carrots, celery, herbs, garlic cloves and chicken bones (you can also use a whole chicken). Cover with water and let boil for 45 minutes-1 hour. Taste along the way and add salt and pepper. Strain the broth and set aside.
Slice Brussels sprouts and mushrooms.
Use a peeler to make carrot strips.
Remove tofu from towel and cut into cubes.
Add olive oil to a large cast iron or frying pan. Add tofu with garlic and herb salt. Once the tofu is seared on both sides, remove and add Brussels sprouts. Repeat with carrots and mushrooms last.
*You can cook all the veggies at the same time but they will not have an even sear. I cook them separately so I can box them and add them to other dishes.
Add your veggies to a bowl with a handful of raw spinach. Cover with the hot broth.
Top with sliced avocado and more herbs.
For more visuals, view the video reel here.
Wine Suggestions
California Chardonay
Viognier
Sancerre
