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Tofu, Leek & Watercress Soup

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Tofu, Leek & Watercress Soup

Course: Soup/Stew
Keyword: dairy-free, gluten-free, grain-free, one pan, vegan, vegetarian
Calorie: Under 100
Servings: 6
Calories: 90kcal


  • 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)


  • 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!


  • 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.


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

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