Description
Hearty and flavorful, this vibrant soup is perfect for a chilly evening. Quick to make and packed with fresh veggies.
Ingredients
Units
Scale
- 2 Roasted Red Peppers (pickled or roasted fresh for the occasion)
- 2 red peppers cut fine, thin and long
- 3-4 cloves garlic
- 1 lbs (454 g) extra firm tofu cubed
- 4 cups (946 ml) veggie broth
- 2 cups (473 ml) water
- 1 cups (237 ml) fresh baby spinach chopped
- 2 Red chilies (first tempered in 1 tsp of olive/sesame oil)
- 1 tsp sriracha sauce
- 1 tbsp tamarind paste (I only recommend Lakshmi brand for those living in the US)
- 1 tsp sugar
Instructions
- Finely grind the roasted peppers, garlic, and tempered chilies into a smooth sauce.
- In a pot, add the sauce, 2 cups of water, and the vegetable broth. Bring to a boil over medium heat.
- Add the tamarind, sriracha, and sugar; stir well.
- In a flat saucepan, add about 1 teaspoon of oil and sauté the cut peppers and tofu for a couple of minutes.
- Add the spinach.
- Add the spinach to the boiling soup and simmer for about 5 minutes, or until the spinach is cooked and looks green.
Notes
- For a richer flavor, roast your own red peppers instead of using pickled ones.
- If you don’t have tamarind paste, you can substitute with 1 tablespoon of lime juice and a pinch of brown sugar.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 30
- Fiber: 5
- Protein: 15