Spinach and Tofu Soup
If you’ve been around here a while, you may know that most of my favorite foods include the word “cream”. As in:
Even my healthy fruit salad gets a cream put on top of it!
As a child, my favorite foods were pudding, ice cream, and sour cream. Who am I kidding? These are still my favorite foods. I’ve just learned how to make them a bit healthier.
So, anyway, I was really surprised at how much I liked this Spinach Soup. No cream. No blender. Just a simple soup that is surprisingly satisfying.
About Cooking Garbanzo Beans
In this soup, I like using garbanzos that I’ve cooked in a crock-pot or Instant Pot. Canned garbanzos are sometimes not very tender, but the soft, richly-flavored, slow-cooked garbanzos go so well in this soup.
I just put my garbanzo beans in my crock-pot the night before and the next day they are tender and delicious … ready to be used in this recipe and then later in the week in this flavorful Greek Garbanzo Salad.
Spinach and Tofu Soup
- 1 14-ounce block extra-firm, water-packed tofu
- 3 medium yellow onions, diced
- 1 tablespoon olive oil
- 2 medium carrots, diced
- 1/2 medium red bell pepper, diced
- 6 cloves garlic, minced
- 6 – 7 cups water - or vegetable broth – Amount depends on how soupy you like your soup.
- 3 1/2 teaspoons dried basil
- 3 1/2 teaspoons granulated onion
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon granulated garlic
- 1/2 teaspoon celery salt
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon dried rubbed sage
- 1/8 teaspoon dried rosemary
- 1 pinch sweet paprika
- 1 1/2 teaspoons salt
- 1 1/2 cups canned diced tomatoes - I like “etite diced tomatoes.
- 10 – 12 ounces fresh baby spinach leaves
- 1 1/2 cups cooked chickpeas (garbanzo beans)
- Gently squeeze excess water out of tofu. (I do this by wrapping tofu in a clean kitchen towel and pressing on all sides. You can also use a tofu press.)
- Cut tofu into bite-size cubes (5/8-inch) and place on oiled baking sheet. Place in oven and bake at 400°F for 15 to 18 minutes or until tofu begins to appear golden on the bottom.
- Meanwhile, in a soup pan, sauté onion in oil over medium heat until onions are very soft and translucent, stirring often (about 8 minutes). Do not sauté on high; you want the onions to cook slowly.
- Add carrots, and continue to sauté for 4 minutes. Onions should begin to brown; you may need to increase heat slightly.
- Add garlic and bell pepper, and sauté for 1 more minute.
- Add water or broth and turn heat to high.
- Stir in seasonings and tomatoes. Cover, and bring to boil.
- When soup comes to a boil, remove lid and stir in spinach, chickpeas, and tofu.
- Reduce heat and simmer for 3 to 4 minutes or until spinach is tender. Serve hot.
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Hope you all have a great week!
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Thank you, it looks delicious! I will make it soon!
Looks very good! I usually add some sesame oil and scallions to mine. I look forward to trying yours out. Thank you.
I made this soup for the 2nd time over the course of 2 months. It is very hearty and comforting. Thanks for the recipe!
You’re welcome, Anita. I’m so happy you liked it.