Latest Dish Menu Delicious Vegan Vegetable Soup

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Delicious Vegan Vegetable Soup

"This scrumptious vegan vegetable soup makes use of plenty of greens in a delectable, mild broth, easy to adapt to your personal taste! Suggest including cooked basmati rice when serving to make a complete meal. This will want salt and tastes higher the second one day. Also, cooking and prep time may not be absolutely accurate. I invented this soup at 1 am - I'm a college student - however it's far scrumptious."

Ingredients :

olive oil
half of pound leeks, wiped clean and chopped
2 celery ribs, chopped
1/2 purple onion, chopped
1 inexperienced onion, chopped
1 jalapeno pepper, sliced (optionally available)
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/3 head green cabbage, chopped
1/four eggplant, chopped
2 carrots, peeled and chopped
1/4 (12 ounce) bundle more-corporation tofu, cubed (optionally available)
1 clove garlic, minced
water to cowl
1 Roma tomato, chopped

Instructions :

Prep : 45M	Cook : 6M	Ready in : 1H25M

Heat oil in a big pot over medium warmth. Add leeks, celery, purple onion, inexperienced onion, jalapeno, basil, and rosemary. Cook and stir until vegetables are smooth, about 10 minutes. Add cabbage, eggplant, carrots, tofu, and garlic. Add water to cover. Bring soup to a boil uncovered.
Cover soup in part; lessen warmth. Simmer, stirring on occasion, till vegetables are almost smooth, approximately 20 minutes. Add tomato. Cook till veggies are completely gentle, approximately 10 minutes more. Season with salt.

Notes :

I do not measure exactly once I cook dinner, normally, so this recipe is easy to play with, substitute components, or add your own twist. I never degree spices or herbs, so if the amount of basil or rosemary appears an excessive amount of or too little, go together with what you want.

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