You definitely won't miss the meat in this healthy vegetable soup. Use as much or as little sriracha sauce as you like depending on your spicy preference.
Recipe information
Yield
6 Servings
Ingredients
1
tablespoon olive oil
4
cups thinly sliced onions
3
garlic cloves, sliced
4
cups vegetable broth
1
4-inch piece lemongrass, cut from bottom of stalk and smashed with back of knife
1
tablespoon sriracha sauce
1
5-ounce package baby spinach
1
cup ½-inch cubes firm tofu
3
tablespoons fresh lime juice
1
tablespoon chopped fresh cilantro
Need to make a substitution?
Preparation
Step 1
Heat oil in heavy large pot over medium-low heat. Add onions and garlic; sprinkle with salt. Sauté until tender, stirring often, about 15 minutes. Add broth, lemongrass, and sriracha. Increase heat: cover and bring to boil. Remove from heat; let stand 15 minutes. Uncover; discard lemongrass.
Step 2
Add spinach, tofu, lime juice, and cilantro to broth. Place over medium heat and cook until spinach wilts and soup and tofu are heated through, stirring occasionally, about 3 minutes. Season to taste with salt.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 100.4 %Calories from Fat 26.1 Fat (g) 2.9 Saturated Fat (g) 0.4 Cholesterol (mg) 0 Carbohydrates (g) 17.2 Dietary Fiber (g) 3.0 Total Sugars (g) 6.9 Net Carbs (g) 14.2 Protein (g) 3.0