Caldo De Verduras de Verano
Recipe from Toni Okamoto
“Expect a vegan, Mexican-inspired twist on a Chicken and Rice Soup with tofu swapped in for the chicken and with the addition of fresh lemon juice and cilantro.”
Ingredients
1 tablespoon vegetable oil
1 medium yellow onion, thinly sliced
3 carrots, sliced
3 celery ribs, sliced
2 medium zucchini, diced
3 garlic cloves, minced
2 ears corn, shucked and cut into thirds
1 (14- to 16-ounce) package extra- or super-firm tofu, drained and diced
3/4 cup medium-grain white rice, rinsed
6 cups water
3 bouillon cubes or paste equivalent
Salt and black pepper, to taste
Minced fresh cilantro, for garnish
Optional additions and swaps:
Swap the oil for 1/4 cup water
Swap the rice for quinoa
Add a squeeze of lemon or lime juice before serving
Add a dash of hot sauce before serving
Add sliced jalapeños before serving
Instructions
In a large pot, heat the oil over medium heat. Add the onion, carrots, celery, zucchini, and garlic and sauté, stirring frequently, until the vegetables are tender, 3 to 5 minutes.
Add the corn, tofu, rice, water, and bouillon cubes. Bring to a boil, cover, and lower the heat, and simmer for 25 minutes. Season with salt and pepper. Garnish with minced cilantro.
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