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

Ingredient Substitutions

• Instead of Firm tofu: tempeh, seitan
• Instead of Red onion: shallot
• Instead of Carrots: zucchini
• Instead of Potatoes: sweet potato
• Instead of Button mushrooms (or portobello): shiitake, porcini
• Instead of Vegetable broth: water + bouillon cubes, homemade vegetable stock
• Instead of Olive oil: rapeseed oil, sunflower oil
• Instead of Salt: sea salt, Himalayan pink salt
• Instead of Ground black pepper: white pepper
• Instead of Basmati rice: jasmine rice, quinoa
• Instead of Maple syrup (optional): honey, agave nectar
• Instead of Fresh chives (optional): parsley, cilantro

Equipment Needed

• Chef's knife
• Cutting board
• Large pot
• Wooden spoon
• Blender (high‑speed blender)
• Sieve
• Serving bowl
• Clean cloth (kitchen towel) (optional)

Critical Steps — Do Not Skip

• Sauté the vegetables without burning them.
• Simmer long enough for the vegetables to become tender.
• Blend the hot soup while covering the blender with a towel to prevent splatters and explosion risk.
• Cook the basmati rice separately to keep a distinct texture.

Chef Tips from the Video

• Press the tofu between two towels to remove excess water before cutting.
• Lightly roast the vegetables in the oven (200°C, 15 min) before adding for a deeper flavor.
• A drizzle of sesame oil at the end adds an extra aromatic note.

Troubleshooting

Storage

Refrigerator: Store the soup and rice separately in airtight containers, up to 3 days.

Freezer: The soup freezes very well for up to 2 months. Thaw in the refrigerator then reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soup the day before; gently reheat over low heat before blending.
• Basmati rice can be cooked ahead and stored in the refrigerator for 2 days.
• Vegetables can be pre‑chopped and kept in cold water.