Quick Vegetable Rice and Tofu Soup
Warm up your soul with this Quick Vegetable Rice and Tofu Soup—a light yet satisfying one-pot meal that’s ready in just 30 minutes! Packed with wholesome ingredients, like tender carrots, celery, and protein-rich tofu, this soup is the perfect balance of hearty and healthy. The fragrant combination of dried thyme, fresh garlic, and a splash of zesty lemon juice elevates each spoonful, while fluffy cooked rice and baby spinach add texture and nourishment. This vegan-friendly recipe uses vegetable broth as a savory base and is seasoned with soy sauce for an umami punch. Ideal for busy weeknights or when you’re craving comfort food, this easy-to-make soup is a flavorful way to incorporate more vegetables into your day. Serve it warm and pair with crusty bread for a complete, comforting dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and diced carrots
- 2 diced celery stalks
- 3 cloves, minced garlic
- 6 cups vegetable broth
- 1.5 cups cooked rice
- 14 ounces, diced extra firm tofu
- 3 cups baby spinach
- 2 tablespoons soy sauce
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons dried thyme
- 0.5 teaspoons (adjust to taste) salt
- 2 tablespoons lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables start to soften.
Stir in the minced garlic, cooking for another 1 minute until fragrant.
Pour in the vegetable broth and bring to a gentle boil.
Lower the heat to medium and add the cooked rice, diced tofu, dried thyme, and soy sauce. Stir well to combine.
Let the soup simmer for 10 minutes, allowing the flavors to meld together.
Add the baby spinach, cooking for 1-2 minutes until wilted.
Stir in the lemon juice, ground black pepper, and salt to taste.
Remove the soup from heat and let it sit for 2 minutes before serving.
Ladle the soup into bowls and enjoy warm. Optionally, garnish with fresh herbs like parsley or cilantro.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5112 mg | 222% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 43.8 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3293 mg | 253% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 5532 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
