Vegan Shurpa with Tofu and Seasonal Vegetables

Vegan Shurpa with Tofu and Seasonal Vegetables is a hearty and healthy soup that is perfect for any season. This dish is packed with nutritious ingredients that will leave you feeling satisfied and energized. The combination of tofu and seasonal vegetables creates a delicious and flavorful broth that is sure to please any palate.

Ingredients (serves 4):

- 1 block of firm tofu, cubed
- 2 cups of seasonal vegetables (such as carrots, potatoes, and onions), chopped
- 4 cups of vegetable broth
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- Salt and pepper to taste

Cooking Tips:

- Use seasonal vegetables for the best flavor and nutrition.
- Make sure to drain and press the tofu before cubing it.
- Add more or less vegetable broth depending on how thick you want your soup to be.

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the garlic and cumin and cook for 1-2 minutes until fragrant.
2. Add the chopped vegetables and cook for 5-7 minutes until they start to soften.
3. Add the vegetable broth and bring to a boil. Reduce heat and let simmer for 10-15 minutes until the vegetables are tender.
4. Add the cubed tofu and let simmer for an additional 5-7 minutes until heated through.
5. Season with salt and pepper to taste.
Appearance and Taste:
This Vegan Shurpa with Tofu and Seasonal Vegetables is a beautiful and colorful soup that is sure to impress. The broth is rich and flavorful, with a hint of cumin and garlic. The tofu adds a nice texture and protein to the dish, while the seasonal vegetables provide a variety of flavors and nutrients. This soup is both satisfying and healthy, making it the perfect meal for any occasion.
Type of Dish: Vegan Soup
Main Ingredients: Tofu, Seasonal Vegetables, Vegetable Broth