Veggie Tofu Soup

Veggie Tofu Soup

This Veggie Tofu soup is simple to make and sure to satisfy 🙂 An easy to make vegan recipe, loaded with vegetables and nutrients! Add in some tofu for additional protein and you have a well balanced meal.

Nutritional Information

Makes 6 serving

Nutritional value per serving: Calories 113, Fat 3g, Carbs 19g, Protein 4g



1 1/2 Tbsp olive oil

2 carrots, peeled and diced

1 large onion, diced

4 tsp garlic, minced 

2 cups shredded cabbage

1/2 pound green beans (fresh or frozen)

1 package extra-firm organic Tofu

6 cups low sodium broth

1 (28oz) can diced tomatoes, with liquid

1 cup chickpeas

1 pkg sliced mushrooms

1 Tbsp dried basil

1 Tbsp dried oregano

1 tsp sea salt

1 large zucchini, diced


Heat oil in a large pot over medium heat

Add the carrots, onion and garlic and cook for about 5 minutes.

Add all the remaining ingredients EXCEPT the zucchini and bring to a boil.

Cover, reduce the heat to simmer for about 15 minutes or until the beans are tender.

Add the zucchini and cook until just tender (approx. 10 min)

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Heather Robertson

An internationally recognized fitness personality and sought after Certified Personal Training Specialist with training in advanced sports nutrition. Her passion for living a healthy and active lifestyle is recognized beyond the gym and demonstrated to others as a life of fun, balance and continuous goal setting.

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