Ingredients:
4-5 small to medium
potatoes cut into about 2 inch pieces
2 large carrots
1 package of extra firm
tofu
1 medium yellow onion
5-6 cloves of garlic
minced
3 large leaves green
cabbage
4-5 large leaves red
(or yellow/white) chard
3 Vegetarian bouillon
cubes or 3 cups vegetable broth
turmeric
cayenne pepper
rosemary
salt & pepper
Directions:
1) Cut the onion into
fairly thin pieces;
 |
| Just put this here to ward off any arguments over what I mean (ahem Colie and her German). |
Put into a large soup
pot with coconut oil and turn heat on low and cook until soft and
starting to caramelize.
2)While onions are
cooking, cut the carrots in half then half again. Cut as thin as
possible unless you want thicker carrot pieces.
3) Clean and mince the
garlic cloves.
4) Clean the cabbage
and chard. Remove the thick centers of the leaves and cut into small
pieces. Chop the leaves into small pieces as well.
5) Put the carrots,
garlic, chard stems (only), and all the cabbage in. Stir,
raise the heat to medium. Stir occasionally.
6) While those are
cooking, drain and dab dry the tofu. Cut into inch pieces then spice
with a generous amount of turmeric, salt, and cayenne pepper. Try to
get both sides but if not it's okay-- more spice will be added to the
soup later.
7) Add in the tofu and
let cook with what's in the pot for about 5 minutes.
8) Add water so that it
covers everything with about an inch of water above. Bring the heat
to high. Add a few dashes of turmeric and some cayenne pepper. You
can also add more salt but if you're worried about it being too
salty, wait until the end when you're ready to serve to taste and
decide.
9) Roll three large
pinches of rosemary between your fingers to break up the leaves (if
fresh, do a quick chop, just to help release the oils more into the
broth).
10) While waiting for
the water to boil, peel and cut the potatoes (you can use any kind
though I used just regular 'ol Idaho potatoes). The smaller the
piece, the faster your soup will be done. I recommend 2 inch chunks.
11) When the water is
boiling, add in the potatoes. Stir and lower the heat to medium/medium low and
put the lid on. If you don't have a lid, no biggie, just keep the
heat on a higher setting. It should take about 20-30 minutes to finish
the potatoes. Do the fork test at 20 minutes and decide.
12) When your potatoes
are done, remove the lid and lower the heat. Add in the chard leaves
(you want to do this last because if you leave them in the whole
time, they'll get bitter from being over cooked). Stir and allow to
wilt.
13) Enjoy!
