Want to know what I hate about blogging?
I know, that’s like, the “fun” part…or so you’d think. But by the time I’ve planned, shopped for, prepped, and prepared, I have enough in the tank to eat…because I know the clean-up crew is a woman of 1.
On a Tuesday evening with a fussy 1-year-old, yeah, I’m lucky if I keep her hands out of my hot bowl of soup, much less capture any decent photos in some creative and unique, visually appealing way.
Some nights, I simply say, “I’ll do it tomorrow.” Except leftovers just don’t look as pretty the next day…and I like pretty food. Especially if I’m going to show up here and gush over how amazing the recipe truly was. I can feel you sitting at your phone/computer thinking, “Seriously? I don’t want to make THAT.”
Generally, I’ll make one “pretty” meal, complete with garnish. That plate typically goes on my place mat. Mr. Prevention is left to serve himself as I’m racing around with my camera, throwing off expletives as the daylight is fading by the second.
Later, I’ll peruse the images with a complete sense of failure.
Oh, I thought I got at least a few shots that looked half-way decent…
Why do the vegetables look so washed out and not fresh?
For the love, Nicole, a little garnish would’ve surely helped your cause.
And worse yet, no one’s going to make this recipe now. Should I even post this?
My answer to that last question, however, is YES! YES! YES! Go on and TRY to find a vegan soup recipe that has this much flavor. You’ll come up empty handed. I can almost promise that. Soy sauce and rice vinegar with some fresh ginger and jalapeno. Add to that GOBS of good-for-you vegetables and tofu. You can even dice everything ahead of time and have a meal that is completely doable for a weeknight. With a baby riding your hip the whole way through. Oh, that’s just me.
Disregard the ugly and enjoy, mmmkay? Mmmkay, good.
- 2 Tbsp olive oil
- 1 onion, halved and thinly sliced
- 1 Tbsp ginger, grated
- 1 jalapeno, minced
- 1 large sweet potato, peeled and diced
- 1 cup carrots, diced
- ½ savoy cabbage, coarsely chopped
- 2½ quarts reduced sodium vegetable broth
- ½ cup reduced sodium soy sauce
- ⅓ cup rice vinegar
- ½ tsp salt
- 2 tsp ground black pepper
- ½ cup cold water
- ¼ cup cornstarch
- 1 zucchini, diced
- 1 red bell pepper, diced
- 8 oz extra firm tofu, cut into ½-inch cubes
- 4 baby bok choy, thinly sliced
- 1 (14 oz) can no salt added diced tomatoes
- 2 tsp toasted sesame oil
- Heat olive oil in a large pot over medium heat. Once hot, add the onions, ginger, and jalapeno and cook for a few minutes, stirring often. Add in the sweet potato, carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth, increase heat to medium-high, and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
- In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl; set aside.
- To the pot, add the zucchini, bell peppers, and tofu and simmer until the veggies are tender, about 5 minutes. Add in the soy sauce mixture and stir; cook until the soup thickens, about 10 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer and cook an additional 4-5 minutes. Stir in the sesame oil and serve hot.
Weekly Menu: October 18th – 22nd
- Sunday: Chili Lime Chicken Tacos with Grilled Pineapple Salsa
- Monday: Honeycrisp Apple Quesadillas with Cheddar and Bacon
- Tuesday: Shredded Chicken Tortilla Soup from the freezer
- Wednesday: out or leftovers
- Thursday: Creamy Mushroom Cheddar Soup