Vegan Saoto Soup | VEGAN

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh adds protein and is less processed than tofu.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water with seasonings

Homemade broth can be healthier and more flavorful.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos provide a sweeter alternative.

cabbage

🥗Healthier: kale

💰Cheaper: spinach

Kale is nutrient-dense while spinach is often cheaper.

Prepare the vegetable broth in a large pot over medium heat.

Add lemongrass, galangal, and kaffir lime leaves to the broth and simmer for 10 minutes to infuse flavors.

Chop tofu into cubes and add to the pot, cooking for 5 minutes until heated through.

Dice carrots and potatoes, then add them to the pot and cook for 15 minutes until tender.

Shred cabbage and add to the pot along with bean sprouts, cooking for another 5 minutes.

In a separate pan, sauté shallots, garlic, ginger, and turmeric until fragrant, about 3-4 minutes.

Transfer the sautéed mixture to the soup pot and stir well to combine.

Season with soy sauce, lime juice, and salt to taste.

Simmer for an additional 5 minutes to meld flavors.

Serve hot, garnished with fresh coriander and lime wedges.

Cooking Techniques

Spice Level:

Allergens