Tofu, Leek & Watercress Soup
Servings: 6
Calories: 90kcal
Ingredients
- 8 cups Vegetable Broth (or any type of broth)
- 2 cups Water
- 15 3/4 ozs Tofu (cubed)
- 1 Leeks (trimmed and sliced)
- 4 cups Watercress (roughly chopped)
- 1 tbsp Tamari
- Sea Salt & Black Pepper (to taste)
Instructions
- Add broth to a large pot and start bringing to a boil over high heat. Add remaining ingredients.
- Once boiling, lower the heat to a simmer and cook for 15-20 minutes.
- Divide into bowls and enjoy!
Notes
Leftovers
Store in an airtight container up to 3 days or freeze.More Veggies
Add grated ginger, bamboo shoots, shredded dulse and/or mushrooms.No Watercress
Use spinach, kale or cabbage.Serve it as a Side
Pair with our Ginger Steamed Cod Fillets, Thai Basil Turkey or Herbed Pork Roast recipes.
Nutrition
Serving: 6g | Calories: 90kcal | Carbohydrates: 6g | Protein: 9g | Fat: 4g | Cholesterol: 0mg | Sodium: 1057mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1672IU | Vitamin C: 13mg | Calcium: 265mg | Iron: 2mg
