Tofu and Vegetable Soup with Basmati Rice

Ingredients

• 200 g Firm tofu (cut into 1 cm cubes)
• 1 piece Red onion (medium, sliced)
• 2 pieces Carrots (peeled and sliced into rounds)
• 2 pieces Potatoes (medium, diced)
• 150 g Button mushrooms (or portobello) (cleaned and sliced)
• 1.5 L Vegetable broth (prepared from bouillon cubes or homemade)
• 2 c. à soupe Olive oil
• 1 handful Salt (about 10 g)
• 1 pinch Ground black pepper
• 150 g Basmati rice (rinsed under cold water)
• 1 c. à café Maple syrup (optional) (for a sweet‑savory touch)
• 1 c. à soupe Fresh chives (optional) (chopped, for garnish)

Instructions

1. Prepare the vegetables

   Slice the red onion, cut the carrots into rounds, dice the potatoes, slice the mushrooms and cut the firm tofu into 1 cm cubes.

   Time: PT15M

2. Sauté the vegetables

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the onion, carrots, potatoes, mushrooms and tofu. Sauté for 5 minutes until the onion becomes translucent.

   Time: PT5M

3. Add the broth and bring to a boil

   Pour the vegetable broth into the pot and bring to a boil.

   Time: PT5M

   Temperature: 100°C

4. Season

   Add a handful of salt and a pinch of black pepper. Stir.

   Time: PT1M

5. Simmer the soup

   Reduce the heat to low and let simmer for 45 minutes, until the vegetables are tender.

   Time: PT45M

   Temperature: 90°C

6. Cook the basmati rice

   Rinse the basmati rice under cold water. In a small pot, bring 225 ml of water to a boil, add the rice, cover, reduce heat and cook for 12 minutes. Remove from heat and let rest for 5 minutes, then fluff with a fork.

   Time: PT20M

   Temperature: 100°C

7. Blend the soup safely

   Remove the pot from the heat and let cool for 2 minutes. Slowly pour the hot soup into the blender while covering the lid with a clean kitchen towel. Blend for 2 minutes until smooth.

   Time: PT5M

8. Reheat gently

   Pour the blended soup back into the pot, reheat for 2 minutes over low heat to even out the temperature.

   Time: PT2M

   Temperature: 80°C

9. Plating and serving

   Divide the cooked basmati rice between two bowls, ladle the hot soup over, drizzle with olive oil, fresh pepper and, if desired, a spoonful of maple syrup and chopped chives.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

10 g

Fiber

6 g