This is my go-to soup that I always make. I created this when I had terrible stomach aches after I ate, well, anything really. This was the only thing that I could eat that didn’t make me feel awful after. It’s super easy to make and it’s vegan! It’s also super filling too – if you can believe it. All you need are a few ingredients and a few minutes. Seriously. This soup is so easy and fast to make, you’re going to love it. Promise. So get ready to get cozy with the best warm cup of soup.
Here’s how you make it:
2 cups vegetable broth
1/4 brick of extra firm tofu chopped into bite sized cubes
1/4 red bell pepper chopped
1/4 green bell pepper chopped
1/4 zucchini sliced into quarters
2 cremini mushrooms sliced
3 heads of baby bok choy chopped
Put your broth in a saucepan on high heat.
Chop up all of your vegetables into bite sized pieces.
Add your chopped red & green bell peppers, mushrooms, zucchini, and tofu to your saucepan. Bring to a boil.
After the vegetables have started to soften up (usually around 5 mins), add your baby bok choy.
Let your soup boil for a few more minutes, until vegetables and baby bok choy are as soft as you want. I usually let it boil for 2-3 more mins. It all depends on your preference though!
Remove from heat and serve!
It’s that easy!