Delicious Vegan Vegetable Soup

This delicious vegan vegetable soup uses lots of vegetables in a tasty, light broth, easy to adapt to your personal taste! Suggest adding cooked basmati rice when serving to make a complete meal. This will need salt and tastes better the second day. Also, cooking and prep time may not be entirely accurate. I invented this soup at 1 am - I'm a college student - but it is delicious.

• Preparation Time: 45 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 25 mins
• Calories: 97 Calories

Ingredients

• water to cover
• 1 clove garlic, minced
• 1 teaspoon dried basil
• ½ teaspoon dried rosemary
• 1 green onion, chopped
• ½ red onion, chopped
• olive oil
• 2 carrots, peeled and chopped
• 1 Roma tomato, chopped
• 2 celery ribs, chopped
• 1 jalapeno pepper, sliced (Optional)
• ½ pound leeks, cleaned and chopped
• ⅓ head green cabbage, chopped
• ¼ eggplant, chopped
• ¼ (12 ounce) package extra-firm tofu, cubed (Optional)

Recipe Instructions

Step 1

Heat oil in a large pot over medium heat. Add leeks, celery, red onion, green onion, jalapeno, basil, and rosemary. Cook and stir until vegetables are soft, about 10 minutes. Add cabbage, eggplant, carrots, tofu, and garlic. Add water to cover. Bring soup to a boil uncovered.

Step 2

Cover soup partially; reduce heat. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes. Add tomato. Cook until vegetables are fully tender, about 10 minutes more. Season with salt.