Curried Tofu and Vegetable Soup

Serves: 5
Total Calories: 517
Yield: 13 cups


1 1/2 cups chopped onions
2 cups chopped green peppers
2 cups chopped celery
4 cups peeled cubed eggplant (1 eggplant)
1 pound tofu cut into small cubes
1 jalapeño pepper minced
1 tablespoon canola oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon canola oil
pinch of hing
6 cups hot water or stock
2 cups cooked rice
1 cup whole cherry tomatoes or chopped tomatoes
1 teaspoon coriander
1 teaspoon turmeric
1 tablespoon minced fresh ginger root
1 teaspoon salt
3 tablespoons lemon juice


In a large soup pot, sauté the onions, green peppers, celery, carrots, eggplant, tofu, and jalapeño in 1 tablespoon oil for 15-20 minutes, stirring occasionally.

In a small skillet, stir the mustard and cumin seeds into the oil until they pop. Add a pinch of hing, cover the skillet to keep the seeds from popping out of the pan, and shake it a few times. Turn off the heat and add these spices to the pot of soup.

Add the hot water, rice, cherry tomatoes, coriander, turmeric, ginger, salt, and lemon juice to the soup. Bring up to a boil, then lower the heat, and simmer for 5 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 517
Calories from Fat: 162

This Curried Tofu and Vegetable Soup recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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