Tofu Veggie Soup Recipe

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Ingredients:

Serving

16 oz silken tofu
1 leek
2 carrots
6 cups vegetable broth (or 6 bouillon cubes with 6 cups water)
1 (8 oz) can collard greens
cayenne , to taste
garlic powder , to taste
celery seed , to taste

Directions:

Drain your tofu then cube. The size of the cube depends on your preference. I find that very tiny cubes absorb more flavor, and give it more of a soup look than big chunks.
Finely chop your carrots and leeks. Do not put them in the food processor. You want them to be big enough to crunch down on but small enough to have along with other things on your spoon. Drain your collards of any juice in the can and add in about 1/3 can. If you think you'd like more or less, adjust to your taste.
Bring your broth to a rapid boil. Slowly add in your vegetables. Allow them to boil for 10 minutes to soften some. Then add tofu.
Let this boil for another 10 minutes then add in your cayenne, garlic powder, and celery seed. I put in a dash of them all but put in what your taste allows for. Then let boil for an additional 2-3 minutes Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	212.25 Kcal (889 kJ)
Calories from fat	51.51 Kcal
		% Daily Value*
Total Fat	5.72g	9%
Cholesterol	2.46mg	1%
Sodium	1344.42mg	56%
Potassium	488.05mg	10%
Total Carbs	31.41g	10%
Sugars	6.53g	26%
Dietary Fiber	3.56g	14%
Protein	11.61g	23%
Vitamin C	9.6mg	16%
Vitamin A	0.2mg	7%
Iron	3.5mg	20%
Calcium	358.7mg	36%

Amount Per 100 g
Calories	58.72 Kcal (246 kJ)
Calories from fat	14.25 Kcal
		% Daily Value*
Total Fat	1.58g	9%
Cholesterol	0.68mg	1%
Sodium	371.91mg	56%
Potassium	135.01mg	10%
Total Carbs	8.69g	10%
Sugars	1.81g	26%
Dietary Fiber	0.98g	14%
Protein	3.21g	23%
Vitamin C	2.6mg	16%
Vitamin A	0.1mg	7%
Iron	1mg	20%
Calcium	99.2mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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