Savor the Ultimate Plant-Based Veggie Soup Recipe

Ingredients

• Extra-virgin olive oil
• ½ pound of leeks, thoroughly cleaned and finely chopped
• 2 stalks of celery, finely chopped
• ½ of a red onion, finely chopped
• 1 green onion, diced
• 1 jalapeño pepper, thinly sliced (Optional for a kick)
• A sprinkle of dried basil (about 1 teaspoon)
• A hint of dried rosemary (around ½ teaspoon)
• Roughly a third of a head of fresh green cabbage, chopped
• A quarter of an eggplant, chopped into small pieces
• 2 carrots, peeled and chopped
• A quarter of a 12-ounce block of extra-firm tofu, cubed (Optional for protein)
• 1 clove of garlic, minced
• Enough water to cover all ingredients
• 1 Roma tomato, diced

Step 1

Warm up some oil in a spacious pot on medium heat. Toss in a mix of leeks, celery, red onion, green onion, jalapeno, along with basil and rosemary. Let them mingle and soften for roughly 10 minutes, stirring occasionally. Introduce the cabbage, eggplant, carrots, tofu, and garlic into the pot. Pour enough water to submerge everything. Allow the soup to reach a boiling point without a lid.

Step 2

Once boiling, partially cover the pot and lower the heat. Let the soup simmer gently, giving it a stir now and then until the vegetables are nearly tender, which should take about 20 minutes. Add the tomatoes into the mix. Keep simmering until all the veggies are perfectly tender, for an additional 10 minutes. Finally, season with a pinch of salt to taste.