1/2 head small cabbage, chopped
1 large carrot, chopped
1/2 large onion, diced
4 stalks celery, chopped
1 tablespoon garlic, finely chopped
1/2 pound firm tofu, cut into 1/4" cubes
sea salt, coarse black pepper, Braggs, herbs, and spices to taste
1) Put a decent sized (maybe 6 liters) pot of water to boil.
2) Wash veggies and drain tofu. Cut veggies and tofu as above. When water is boiling, carefully stir veggies and garlic into pot. Allow veggies, garlic, and water to return to boil. Add desired spices (I only added a tablespoon of pepper while cooking). Let boil for 5-10 minutes, or until enough water has boiled off for your taste.Turn heat down, keeping pot uncovered, but give it a good stir. Allow to simmer until celery and carrots are tender (depends on piece sizes, took me an hour or so this time).Continue to stir occasionally, but not too often. When veggies are tender, stir in tofu and allow to simmer for 5-10 more minutes. Serve when it feels right.
That's it. Simple, right? I'm eating it right now, and it needed a dash of sea salt and some Bragg's. I'd suggest serving with a good crusty bread or some whole wheat rolls, but it really hits the spot when under the weather. Veggies and decent bread are hard to come by where I am in southern Belize, but you can make do with what you have. Any way you try, this really does make a delicious broth, and might be made even better with shiitake mushrooms, wild rice, new potatoes, who knows! I think I'll have another bowl... Enjoy!
Source of recipe: Been sick the past few days and wanted a veggie soup close to my grandmother's matzoh ball soup, but vegan and quick. I looked at VegWeb for ideas, asked around, and the following happened.