Thai Vegetable Soup with Crispy Tofu and Rice

This time of year our family eats a lot of soup. Soup is easy to make, often with minimal time spent actually "cooking" and I can make a large amount so that there is enough for everyone as leftovers for another day. I was looking to make a soup that was loaded with veggies but was a bit different. This is what I ended up coming up with. 

1/2          Onion, diced
3              Garlic cloves, minced
1 inch.     Piece of ginger, minced
6 cups.    Vegetable broth
1 can.      Coconut milk
2              Celery stalks, diced
1 cup.      Cauliflower, cut into florets
2               Potatoes
2               Carrots, diced
​1 cup        Corn
2 Tbsp.     Curry paste (I used Thai red curry)
2 tsp.        Turmeric
3 Tbsp.     Braggs 

1 package Tofu (pressed with a tofu press or heavy book if possible)

1.5 cups.   White or brown rice, cooked. 

1. Cook rice- either in a rice cooker or on the stove.
2. Fry onion in a large pot on medium heat until slightly browned. Add in garlic and ginger for 1 minute. 
3. Add in the rest of the vegetables- celery, cauliflower, potatoes, carrots, and corn. Stir.
4. Mix vegetable broth and curry paste together. Once mixed, add into vegetable mixture. 
5. Add turmeric and braggs and bring to a boil. Once boiling, reduce heat to simmer and add in coconut milk.
6. Dice tofu and fry until browned on all sides.
7. When tofu and rice are ready turn heat off the soup and let cool for a few minutes. Use an immersion blender or carefully transfer soup to a blender and puree. 
8. You can reheat soup if desired. Serve in a bowl with some fried tofu and a scoop of rice. 


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Looking for more soup ideas? Contact Jill, Nurture The Future's Registered Dietitian at nf.nutrition@gmail.com 

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