Vegan Sweet Potato and Tofu Soup recipe
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- 2 tablespoons vegan margarine (such as Earth Balance®) 1 cup peeled and cubed sweet potato 3 cups vegetable broth 1 cup dried tofu, broken up 1 tablespoon garlic powder ½ teaspoon dried basil ¼ teaspoon ground thyme ¼ teaspoon dried rosemary
Nutrition Info
- 406.5 caloriescarbohydrate: 21.2 gcholesterol: : -fat: 24.7 gfiber: 6.6 gprotein: 31.4 gsaturatedFat: 4.2 gservingSize: -sodium: 422.7 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Vegan Sweet Potato and Tofu Soup
Directions
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Combine vegan margarine and sweet potatoes in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes.
Increase heat to high and pour broth into saucepan. Add tofu and bring to a boil, about 5 minutes. Immediately reduce heat to medium-low. Stir in garlic powder, basil, thyme, and rosemary. Cover and reduce heat to low. Simmer for 25 minutes.