This soup is delicious, easy to make and reheatIf you are only cooking for a few you might want to halve this recipe as I make dinner for five and still have leftovers as well.
Prep time:10 minutes
Cook time:30 minutes
Yield: Serves 8 – 10
½ white onion chopped
1 package organic tofu cubed
4 cups chopped organic broccoli leaves
8 cups chicken stock
2 cups water
1-2 Tbsp Soy Sauce
1-2 Tbsp Olive Oil
1 tsp Garlic powder (or one fresh clove minced)
2-3 stalks green onions
– Use Kale if you don’t have access to broccoli leaves.
– For a vegan option use vegetable Stock instead of Chicken stock.
– For Gluten-free soup you can use this recipe as is, just make sure your soy sauce is gluten free as many brands have wheat listed on their ingredients. San-J makes an Organic, gluten free, low sodium soy sauce that I’ve never tried but it will be my next soy sauce purchase
Add 1-2 Tbsp olive oil to large pot on Low-Med heat.
Put chopped onion and garlic into the pot and cook until tender.
Add chicken stock, water and soy sauce to the pot, and then bring the mixture to a boil. Reduce heat and let simmer for ten minutes. Add cubed tofu and return to boil.