Total Calories: 517
Yield: 13 cups
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.
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